composition of foods - usda
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COMPOSITION OF FOODS
PORK PRODUCTS RAW • PROŒSSED • PREPARED
By Consumer Nutrition Division
Principal Investigator: Barbara A. Anderson
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AGRICULTURE HANDBOOK No. 8-10 UNITED STATES DEPARTMENT OF AGRICULTURE
HUMAN NUTRITION INFORMATION SERVICE ^ Revised August 1983
For sale by the Superintendent of Documents, U.S. Government Printing Office, Washington, D.C. 20402
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FOREWORD 802715
Agriculture Handbook No. 8 represents a traditional function of the U.S. Depart- ment of Agriculture. The development of the basic food composition tables used in the United States began more than 80 years ago. Data on the nutritive value of foods were first compiled and evalu- ated in the Department by W. 0. Atwater in the 1890^s. This nutrition pioneer organized and became the first director of the Office of Experiment Stations in the USDA. In 1896, the now-classic USDA Bulletin No. 28, "The Chemical Composi- tion of American Food Materials," by W. 0. Atwater and C. D. Woods was published. This document was the first in a long series of food composition tables that have been issued by the Department.
The scope of the succeeding tables has been expanded with the discovery of the presence and role of vitamins, minerals, and other dietary essentials in foods. Values from these tables have been used in many other compilations, both in this country and abroad. Nutritionists and scientists working in health-related fields depend on these composition data. Increasing emphasis on food and nutrition in national policies and programs has accelerated the need for comprehensive, up-to-date tabulations of the nutrient content of foods. USDA is continuing to expand and improve these food data.
This publication is a major revision of the 1963 edition of USDA Agriculture Handbook No. 8, "Composition of Foods... raw, processed, prepared," currently a basic source of food composition data in this country. Dr. Atwater stated in Bulletin No. 28, "This table is intended to replace previous ones and to serve as a standard reference until it shall in its turn be replaced by a larger and more complete compilation." This revision of Agriculture Handbook No. 8 will, in its turn, also be replaced. The task of deriving representative nutritive values of foods is a historical responsi- bility of USDA. This task is never ending and is essential in providing more complete knowledge so that we can use our food resources wisely.
R. L. Rizek, Director Consumer Nutrition Division
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AGRICULTURE HANDBOOK NO. 8 SERIES
Series Food group Year Number No, issued of items
8-1 Dairy and Egg Products 1976 144 8-2 Spices and Herbs 1977 43 8-3 Baby Foods 1978 217 8-4 Fats and Oils 1979 128 8-5 Poultry Products 1979 304 8-6 Soups, Sauces, and Gravies .. 1980 214 8-7 Sausages and Luncheon Meats . 1980 80 8-8 Breakfast Cereals 1982 142 8-9 Fruits and Fruit Juices 1982 263 8-10 Pork Products 1983 186
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PREFACE
Revising the major nutrient tables issued by the U.S. Department of Agriculture is necessary to provide current nutrient information on foods. This revision of the 1963 edition of Agriculture Handbook No. 8 is being issued in sections to expedite the release of data to the public. Each section contains a table of nutrient data for a major food group. The entire series will cover a wide range of food products.
To facilitate continuous, rapid up- dating, each section of the handbook is being prepared in looseleaf form. Each page in the table contains the nutrient profile of a single food item, given on the 100-gram food basis, in two common measures, and in the edible portion of 1 pound (453.6 grams) as purchased. This format permits a concise presenta- tion of the data and a comparison of values from one unit of measure to another.
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The scope of the nutrient listing has been enlarged. Values are provided for refuse, energy, proximate composition (water, protein, fat, carbohydrate, and ash), 9 mineral elements (calcium, iron, magnesium, phosphorus, potassium, sodium, zinc, copper, and manganese), 9 vitamins (ascorbic acid, thiamin, riboflavin, niacin, pantothenic acid, vitamin B^ folacin, vitamin Bj^o» ^^^ vitamin A individual fatty acids, total saturated, monounsaturated, and polyunsaturated fatty acids, cholesterol, total phytosterols, and 18 amino acids.
The nutritive values contained in the handbook reflect the increasing infor- mation available on nutrients and food products. Our goal is for the revised and enlarged compilation of data to meet the requirements for reliable food composition values, which are basic to nutritional and dietary evaluation.
ACKNOWLEDGMENTS
The principal investigator gratefully acknowledges the contributions of the following members of the Consumer Nutrition Division: Brucy C. Gray, Joyce A. Lewis, Jan L. Janiczek, and Edward L. Sherman for statistical analysis and computer program- ing; I. Margaret Hoke and Linda P. Posati for amino acid data, and the word-processing staff. She also expresses her gratitude to the individuals in government agencies, academic institutions, and private industry who supplied data and information used in this study.
CONTENTS
Page
Sources of data 1 Explanation of table 1
Format 1 Weights and measures 2 Nutrients 4
Notes on pork products 5 Literature cited 9 Appendix 10
List of abbreviations 10 Yields of cooked fresh pork products 11 Conversion factors for fatty acids of pork products 12 Retention of nutrients in cooked separable lean of
fresh pork • 13 Guide to pork products 14 Table of nutrient data 20
VI
COMPOSITION OF FOODS PORK PRODUCTS RAW • PROŒSSED • PREPARED
This is the tenth in a series of publications designed to revise and expand the food composition values published in the 1963 edition of Agriculture Handbook No. 8, "Composition of Foods...raw, processed, prepared" (13). This section of the handbook serves as a basic refer- ence for data on nutrients in pork prod- ucts. This table was prepared with computer assistance by using the facil- ities of the Nutrient Data Bank (NDB), established by the U.S. Department of Agriculture (U).
Data are presented for 132 fresh pork products and 54 cured products. For the purposes of this publication the term "fresh" means uncured. Three fat classes of fresh pork cuts are not presented, as in the 1963 edition of this handbook, because pork is not currently marketed as such. The nutritive values in this revision are based on an extensive review of documents published since 1960. Much of the data for fresh pork cuts was obtained from studies conducted in 1979 and 1980 by the Agricultural Research Service (formerly part of the Science and Education Administration of the U.S. Department of Agriculture). The nutrient data for the cured products were obtained primarily from analyses conducted since 1973 for nutritional labeling. Values for almost every food item in the 1963 handbook have been changed to incorporate more recent findings. The nutrient values in this revision supersede data for these specific foods as given in the 1963 edition.
SOURCES OF DATA
The data used here were obtained from both published sources and private communications. Published sources consist of the scientific and technical literature, numerous special bulletins, research
■''Underlined numbers in parentheses refer to Literature Cited, p. 9.
reports, and other documents containing data or relevant material. Sources of unpublished data include industry, government agencies, and academic institutions.
Laboratory research on pork, carried out under the sponsorship of the Agricultural Research Service, supplied a large portion of the information on cooking yields, physical composition, and content of proximate constituents, minerals, vitamins, and lipids of the fresh retail cuts. This research was conducted by the Meat Science Research Laboratory of the Animal Science Institute, and the Nutrient Composition Laboratory of the Beltsville Human Nutrition Research Center. The National Live Stock and Meat Board and the National Pork Producers Council also assisted with developing the project plan, retail cut fabrication, and cooking procedures. Most of the values for fresh and cured sausages and luncheon meat products are from Agriculture Handbook No. 8-7 (_5).
EXPLANATION OF TABLE
Format
Foods in the table are divided into two major sections: Fresh pork and cured pork. Within each section, foods are arranged alphabetically. Items in the fresh pork section are further divided by major carcass cut followed by sausages and variety meats and by- products. A guide with the names of the products, correspon4ing item numbers from the 1963 edition, and the NDB and page numbers precedes the table.
The five-digit NDB number in the lower right corner of the table is used for computer access to the data in the NDB and also refers to the food item on machine-readable tapes of the data. The first two digits designate the section or major food group for which the pub- lication is issued, and the last three digits indicate the specific food. The NDB numbers are not consecutive.
Each page is dated by year of preparation. When the table is updated or expanded, new pages will be issued with instructions for insertion.
The data in the table are shown in terms of 100 grains, edible portion, in column B; as the amount in the edible portion of two household measures and/or market units of most food items in columns E and F; and as the amount in the edible portion of 1 pound (453.6 grams) of food as purchased in column G« Edible portion refers to the part of the food customarily considered edible in the United States. The measures and weights for which
nutrient values are shown appear above columns E and F. The weights given above these columns do not include the weight of the inedible material for those foods containing refuse. Abbrevi- ations are listed in the appendix. The market units selected were commonly used at the time of publication. Dimensions of many slices, links, and patties are given in footnotes to further describe serving units. Serving sizes and dimen- sions of cuts are listed in Agriculture Handbook No. 456 O). Data in column B are the sample means.
Values in column C are the sample standard errors given to three decimal places. Column D contains the number of observations on which values in columns B and C are based. The standard error could not be calculated when there was more than one data source and the number of samples from any data source was one. For some food items, mean values are given without an accompanying standard error and number of samples. These values either are weighted means or are calculated by using the contents of the nutrients in a nutrient fraction of a similar form of the food, by using the values for ingredients in a recipe, or by applying retention and yield data to derive values for some cooked foods. A number of items that consist of
separable lean and fat have mean values and standard errors given without the number of samples. Because each mean is calculated using four variables, which are estimated independently of each other using different numbers of replicates, there is no intrinsic count associated with the standard error.
If statistical expression of the data is given and data are based on nutrient content in a nutrient fraction of a similar form of the food, the source
food is identified in footnotes. In a few instances, values are imputed from a different, closely related food. A footnote indicates that such values are imputed. If space for a nutrient is left blank, that nutrient has, to our knowledge, not been reported in the particular food item and its presence is uncertain. For many items, the fatty acids per
100 grams of food were obtained by multiplying the mean grams of methyl esters per 100 grams of methyl esters by the appropriate factors to obtain mean grams of fatty acids per 100 grams of total lipid. The mean grams of fatty acids per 100 grams of total lipid were then multiplied by the means of the proportion of total lipid in the food to obtain fatty acids per 100 grams of food. Since samples for fatty acids and total lipid were considered to be independent, the formula for the variance of the product of two independent samples was used to obtain pooled standard errors.
No statistical expressions of amino acid data have been included because the means on the gram-per-100-grams-of-food basis are based on the mean nitrogen content and the mean amino acid content per gram of nitrogen of different samples and it is uncertain if samples for nitrogen and amino acids are independent. Values in columns E, F, and G were
calculated from the data in column B on the 100-gram basis given to three decimal places. Weights above columns E and F are not rounded further than when used to compute nutrient values shown in these columns.
The number of decimal places for some nutrient data differs from that of the 1963 handbook. The decimal places shown are those in which the bulk of the analytical data was obtained and do not always reflect the accuracy of the data for all nutrients in all food items. The same number of decimal places for data on the 100-gram basis was carried for data given in other units of measure.
Weights and Measures
With certain exceptions, the weights above columns E and F for the raw, fresh retail cuts in the table represent either 1 pound (453.6 g) of the edible portion
of the food, 1 ounce of the edible por- tion of the food, or the yield of edible portion from 1 as-purchased loin chop which was cut 3 chops per pound. For the cooked fresh pork items, the weights above column E represent 85 grams or 3 ounces of the edible portion and most of the measures and weights above column F represent the yield of edible portion from 1 as-purchased loin chop cut 3 chops per pound in the raw state, or 1 cup, which weighs 140 grams.
When the measure of 1 cup is given, it is 1 cup of chopped or diced (not packed) meat. For chops, certain steaks, and variety meats and byproducts, the as- purchased weight of the item in the table for which refuse is known is included as a footnote. Amounts and descriptions of material
removed during preparation of the food are shown above column G after the heading, "Refuse". These amounts are expressed as the percentage of the total weight of the item as purchased and are used in computing the values for 1 pound (453.6 grams). For the carcass, the as- purchased item is the whole packer's-style dressed carcass with jowls attached but head, ham facings, and leaf fat removed. For the composite of trimmed leg, loin, shoulder, and spareribs and the composite of trimmed leg, loin, and shoulder, the as-purchased item is a combination of those entire cuts weighted for the proportion each comprises of the carcass.
For raw foods, the item as purchased is raw; for the cooked foods, the item as purchased is cooked. If the raw item were, for example, a blade loin, the pound as-purchased item would be 453.6 grams of raw blade loin. If the food item were roasted blade loin, the pound as-purchased item would be 453.6 grams of roasted blade loin. The weight in grams of the edible portion of 453.6 grams of raw blade loin (NDB No. 10028), which, as ordinarily purchased, contains 27 percent of refuse as bone and 73 percent edible portion, would be 0.73 x 453.6 grams or 331.1 grams. The factor 3.311 is applied to data in terms of 100 grams, edible portion, to obtain the nutrient values shown in column G.
With few exceptions, connective tissue, if present, is included in the refuse figure for bone. The separable fat is
not shown as refuse if the meat is described as separable lean and fat. If the meat as described is raw blade loin, separable lean only (NDB No. 10032), the blade loin is presumed to have been purchased with the adhering fat and not to have been deboned. The weight in grams of the edible portion of 453.6 grams of blade loin, separable lean only, which, as purchased, contains 46 percent refuse (27 percent bone and 19 percent separable fat) and 54 percent separable lean, would be 0.54 x 453.6 grams or 244.9 grams. The factor 2.449 is applied to data in terms of 100 grams edible portion, to obtain the nutrient values shown in column G for this item.
The refuse values above column G for the cooked retail cuts are for bone or bone plus separable fat. To obtain per- centage yield of cooked edible food from the corresponding raw food with refuse, refer to the edible portion weights for cooked foods (in column E) and the corres- ponding footnote which gives the weight of the specified portion with refuse before cooking. If the food item is sirloin, for example, the yield of roasted edible portion, separable lean plus separable fat, from the raw, as-purchased sirloin is 85 grams ^153 grams x 100 or 56 percent.
For cuts where a cup measure is not used in column F, the percentage yield of cooked edible portion from raw edible portion can be obtained by referring to the edible portion weight for cooked food (in column F) and the weight of edible portion for the corresponding raw food (in column E). The percentage yield of the cooked food with refuse from the corresponding raw food with refuse can also be obtained by referring to the footnotes for column F, for cooked foods which specify the as-purchased weight yielded by the specific cooking method, and the footnotes for column E, which specify the as-purchased raw weight of the corresponding food.
The cut, loin, center rib, will be used for examples of both of the above yield calculations. Weights for loin, center rib, separable lean and fat, raw and roasted, as shown for NDB Nos. 10044 and 10047, respectively, are as follows:
Grams Raw:
1 chop, edible portion 112 1 chop, as purchased 151
Roasted: 1 chop, edible portion 79 1 chop, as purchased 109
The yield of roasted edible portion, separable lean plus separable fat, from the raw edible portion is 79 grams T 112 X 100 = 71 percent. The yield of roasted meat with refuse from the raw, as-purchased loin, center rib, is 109 T
151 grams x 100 = 72 percent. A yield table for cooked fresh cuts of
pork is in the appendix. An extensive listing of food yields for a wide variety of products and cooking methods is in Agriculture Handbook No. 102 (8^).
Nutrients
Proximate.—Data for water are given in the table as grams in the edible portion of the food. Food energy is expressed in terms of both kilocalories and kilojoules. The data are for phys- iologic energy values and represent the energy value remaining after losses in digestion and metabolism have been deducted. The specific calorie factors used in this publication for calculating energy values are as follows:
Kcal/g Protein 4.27 Fat 9.02 Carbohydrate |3.87
3.68
The carbohydrate factor of 3.68 was used when the major type of carbohydrate in the food was dextrose. The factors are based on the Atwater system for determining energy values. Details of the derivation of these factors are outlined in Agriculture Handbook No. 74 (9^). Kilocalories were converted to kilojoules using the factor 4.184.
The values for protein were calculated from determinations of the content of total nitrogen (N) in the food using the conversion factor recommended by Jones (_7 ). The specific factor applied to each food item, 6.25, is shown in the stub of the table following protein.
The carbohydrate content of fresh products (except organ meats) consisting entirely of pork is so small as to be practically negligible. For such foods, the carbohydrate content was assigned a zero value. The sum of the percentages of water, protein, total lipid, and ash does not necessarily equal 100 percent for those foods for which a zero carbo- hydrate content is shown because the amounts of each of these four proximate constituents were determined independ- ently. For organ meats, cured products, and foods containing nonmeat ingredients, the carbohydrate value is the difference between 100 and the sum of the percent- ages of water, protein, total lipid, and ash. Fiber, if present, is included in the total carbohydrate amount. Minerals.—Data on the content of nine
mineral elements are included in the table. Zinc, copper, and manganese have been added to the minerals that were reported in the 1963 handbook. Most of the mineral data were determined by atomic absorption or emission spectros- copy. The values represent the total amount of each mineral present in the edible portion of the food and include those amounts, if any, added to the product in preparation for the retail market. They are not necessarily the amounts of the mineral elements available to the body. For some of the sausages and cured
products, values for manganese were reported as below the limit of detection. They could not be included in the means shown in the table. Therefore, the man- ganese values given for these items may be slightly overstated.
Vitamins.—Ascorbic acid values for the fresh retail cuts are for total ascorbic acid. Most ascorbic acid values for the cured products, variety meats, and byprod- ucts are expressed in terms of reduced ascorbic acid. Most of the data for thiamin were determined by the fluoro- metric thiochrome procedure. Riboflavin and niacin data were obtained both chemi- cally and microbiologically. The values for niacin do not include the niacin that could be contributed by tryptophan, a niacin precursor. The term "niacin equivalent'* applies to the potential niacin value, that is, to the sum of the ^ preformed niacin and the amount that
could be derived from tryptophan. In estimating the amount of niacin available from foods, the average value of 60 mg of tryptophan is considered equivalent to 1 mg of niacin (11)• Pantothenic acid, vitamin Bi2> ^^^
folacin were determined microbiologi- cally. Values shown for folacin are for total folate activity. Microbiological or high performance liquid Chromato- graphie methods were used to measure vitamin Bg. Values for vitamin A are for chemically determined preformed vitamin A and the activity is expressed both as international units (lU) and as retinol equivalents (RE). One lU is equivalent to 0.3 meg of retinol; one RE is equivalent to 1 meg or 3.33 lU of retinol. Lipids.—Trivial or scientific names
for the fatty acids have not been used because the values for the unsaturated acids include positional and geometric isomers. In the list of fatty acids, the first number refers to the number of carbon atoms and the second to the double bonds in the chain. Only data obtained by gas-liquid Chromatographie analyses are included here. The values shown are for the actual quantity of each fatty acid in the food and do not represent fatty acid triglycérides^ Many of the fatty acid data were obtained as weight percent of fatty acid methyl esters. These data were con- verted to grams of fatty acids per 100 grams of total lipid using the conver- sion factors in the appendix. Details of the derivation of lipid conversion factors have been published (2^, 3^, 14). Values for total saturated, monounsatu- rated, and polyunsaturated fatty acids include fatty acids not reported in the table for some foods, and therefore they may exceed the sum of the individual fatty acids actually listed.
The cholesterol values in the table are means of data obtained by either colorimetric or gas-liquid Chromato- graphie procedures.
Amino Acids.—The data represent results obtained using both microbiolog- ical and Chromatographie methods. Amino acid contents of each food were calcu- lated from the mean amino acid contents per gram of nitrogen using the protein content and nitrogen factors given in
the table for the specific food. The amino acid values may be converted to the per-gram-of-nitrogen basis by divid- ing the amount in a specific quantity of food by the nitrogen content of the same specific quantity of food.
NOTES ON PORK PRODUCTS
Values in this report for the fresh cuts were derived in part from analyses conducted on retail cuts from 11 car- casses with backfat thicknesses ranging from 0.9 to 1.7 inches and whole loins from 60 pork carcasses of yield grades U.S. No. 1, No. 2, and No. 3. Any sur- face fat on the loin and Boston blade cuts was trimmed to a maximum thickness of 1/4 inch and any on the ham was trimmed to a maximum thickness of 1/2 inch. Data for these loins were weighted to represent the proportions of these grades on the market, which are 71.7, 24.2 and 3.7 percent for grades No. 1, No. 2, and No. 3, respectively (12). Values for the carcass were also derived using these percents so that the figures for the carcass represent pork as currently marketed. The retail cuts from the 11 carcasses were analyzed raw and after cooking by roasting at 325° F (163° C) to an internal temperature of 167° F (75° C), broiling to an internal temperature of 167° F (75° C), or brais- ing for 30 minutes in an oven at 325° F after browning 3 minutes. The spareribs were braised for 90 minutes in an oven at 350° F (177° C).
For these particular cooking studies, anatomically matched cuts representing opposite sides of the same carcass were utilized to develop values for the retention of nutrients for braising, broiling, and roasting. A table of nutrient retention in cooked separable lean of fresh pork is in the appendix. This table also gives the standard error and number of replications for the nutrients inx:luded in the studies carried out under the sponsorship of the Agricultural Research Service.
These percentage retentions are true retentions (TR) and are calculated as follows:
%TR = 100 X F X (nutrient content per g of cooked food x g of food after cooking)/(nutrlent content per g of raw food x g of food before cooking)
The factor F is the ratio of two raw weights—the raw weight of the cut, with bone, that was analyzed raw to the raw weight of the cut, with bone, that was cooked and subsequently analyzed. The grams of food, both raw and after cook- ing, are weights of separable lean only from the raw and cooked cuts for reten- tions for separable lean. Data for cooked foods used in calculating reten- tions did not include the nutrient content of any cooking discard, such as drippings. A comparison of true and apparent retentions for six typeg of weight changes that occur when food is cooked by different methods has been published (10). Calculations for the apparent retentions were based on nutri- ent contents of moisture-free taw and cooked foods. Also in the appendix are mean
retentions for some nutrients that were derived from values published in the literature and that were used to calcu- late the nutrient content of some cooked food items in the table. No standard error is shown for values taken directly from the literature. All retail cut items in the table are
cooked without removal of the separable fat, if any. Therefore, data in the table may not be applicable to meat that is cooked after being trimmed of all visible fat.
Changes occurring in cooking pork are complex. Both solids and moisture are lost from more than one kind of tissue. High retentions of fat could be caused by migration from the separable fat into the meat during cooking. Low retention of nutrients may be attributed to loss to cooking juices or drippings and, if labile, to destruction by heat. Data are limited for certain nutrients
in pork products for a number of cuts for which presenting values is desirable. For fresh raw pork items and unheated cured items, such values are calculated based on known content of the nutrient in the lipid (fatty acids), total solids (vitamin A and cholesterol), moisture-
free, fat-free solids (minerals), or moisture-free, fat-free, ash-free solids (water-soluble vitamins) of a similar form of the food. Similar forms of a food are, for example, separable lean of blade loin, rib loin, and top loin. Analytical data for some nutrients in
braised, broiled, and roasted items are more scarce than for comparable raw items. Except for vitamins A and C, values for such nutrients are computed for cooked separable lean by applying retention and yield values, some of which are shown in the appendix. The nutrient content per 100 grams of raw food is multiplied by the percentage retention and this product is divided by the percentage yield of cooked food to obtain the content of nutrient per 100 grams of cooked food. Values for vita- mins A and C were calculated based on the known content of the nutrient in the cooked total solids and the moisture- free, fat-free, ash-free solids, respectively.
All calculation procedures on raw and cooked cuts comprised of more than one type of tissue have allowed for the pro- portions of tissues as determined by their weights in the carcass. The values for the edible portion comprised of separable lean and fat for the fresh and cured cuts were calculated based on the proportion of each type of tissue in the cut. These proportions were carried to one decimal place. Nutrient values used in these calculations were carried to three decimal places.
For example, the edible portion of raw fresh whole leg (NDB No. 10008) consists of 78.4 percent separable lean (NDB No. 10010) and 21.6 percent separable fat (ÍTOB No. 10006). The nutrients in the separable lean were combined with those of the separable fat in these propor- tions to give the values for the separa- ble lean and fat. The protein content of 100 grams of separable lean and fat of fresh raw whole leg is (0.784 x 20.476 grams) + (0.216 x 4.682 grams) = 17.06 grams. When the composition of a cut was calculated in the above manner, the weighted mean nutrient values are shown without the standard error and number of samples if statistical infor- mation was not available for either physical or nutrient components.
One fatty acid profile was used to calculate the fatty acid composition of the raw fresh separable lean of the retail cuts and one profile was used to calculate the fatty acid composition of the cooked fresh cuts. Fatty acid data for the raw and cooked fresh retail-cut separable fat were combined and one fatty acid profile was used to calculate the values for the uncured raw and cooked separable fat. Nutrient values are presented in the
table for pan-fried blade loin, center loin, center rib, and top loin chops. These were 0.75-inch thick chops cooked to an internal temperature of 167° F (75° C) in a preheated skillet at 375° F (190° C) with 1 tablespoon of hydrogen- ated soybean and cottonseed oil per chop. Except for the protein, t^tal lipid, and water, the values for the pan-fried cuts were calculated using retention values for broiling. A com- parison of fat retentions for dry-heat cooking (with no added fat) with reten- tions of fried cuts indicated an estimated 1 percent of the total lipid of the separable lean was contributed by the cooking oil. The fatty acid pattern was derived based on this contribution, with the assumption that no cooking oil was absorbed by the separable fat.
Except for potassium and sodium values for pork sausage (which have been updated), the values for all the fresh sausages are those from Agriculture Handbook No. 8-7 (5^). The only meat ingredient in these products is pork. Values for a number of cooked variety
meats and byproducts, which did not appear in the 1963 edition, have been added to this revision. Several of these, such as lungs and spleen, are not commonly sold in this country, but may be eaten if animals are raised for personal consumption. Values for mechanically separated pork are derived only from samples that comply with Federal regulations for this item. The regulations specify a maximum calcium content of 0.75 percent, a minimum pro- tein content of 14.0 percent, and a maximum fat content of 30 percent of the product (6^). Most of the values presented for the
cured primal cuts are for products which have been pickle-cured. A typical
pickle cure consists of salt, sugar, sodium and/or potassium nitrite and/or nitrate dissolved in water. In addi- tion, phosphates, corn sirup, and sodium erythorbate or ascorbate are frequently used. The products may be cooked in a smokehouse with wood smoke or sprayed with a liquid "smoke" preparation during the cooking process. Federal regulations specify that the
finished cooked, cured product (except those prepared for canning) may not be more than the weight of the fresh uncured article. Cured, cooked products labeled "Water Added" may contain added water up to 10 percent of the weight of the fresh uncured product. Canned hams are allowed to have an increase in weight of up to 8 percent over the weight of the fresh uncured ham. Sodium content of bacon and ham can vary widely depending on the salt concentration of the curing fluid. For this reason, the ranges of sodium values for cured bacon and separable lean of whole ham are given as a footnote. Many of the cured primal-cut products
are fully cooked as purchased. They may be eaten without further cooking or they may be reheated before eating. Fully cooked items which are likely to be heated before serving are designated "unheated" if the nutrient profile is for the food as sold. A cured product which cannot be eaten without further cooking because it is only partially cooked as sold is designated as "raw". Sausage and luncheon meat products which are not described as raw, cooked, or unheated are fully cooked as sold and may be eaten cold or reheated.
The country-style ham is an uncooked, dried, and smoked product which is cured by the dry application of salt and sodium and/or potassium nitrate and/or nitrite. Federal regulations require that the total time for curing, salt equalization, and drying be not less than 70 days and the weight of the finished product be at least 18 percent less than the fresh uncured weight of the ham (6) . Nutrients for three types of boneless
and canned hams are presented. The extra lean products are those from hams that have been closely trimmed of fat. The regular products have not had this
extra trimming of fat. The values for boneless ham, extra lean and regular, are weighted means based on 38.8 percent extra lean and 61.2 percent regular boneless ham. The values for canned ham, extra lean and regular, are means based on a combination of 65.6 percent extra lean and 34.4 percent regular canned hams. Breakfast strips is a product with a
shape similar to sliced bacon and is made of cured chopped pork meat and fat.
Values for this item include data from samples which are partially or fully cooked as sold.
Retentions used when values were calculated for proximate components, thiamin, and riboflavin in cured roasted products were derived from literature data for cured meats. When other nutrient values were calculated for roasted cured products, retention values for roasting of fresh pork were used.
LITERATURE CITED
(1) Adams, C. F. 1975. Nutritive Value of American
Foods in Common Units. U.S. Dept. of Agr., Agr. Handb. No. 456, 291 pp.
(2) Anderson, B. A. 1976. Comprehensive Evaluation
of Fatty Acids in Foods. VII. Pork Products. Amer. Dietet. Assoc. Jour. 69: 44-48.
(3) 1978. Comprehensive Evaluation
of Fatty Acids in Foods. XIII. Sausages and Luncheon Meats. Amer. Dietet. Assoc. Jour. 72: 48-52.
(4) Butrum, R. R., and Gebhardt, S. E. 1976. Nutrient Data Bank:
Computer-Based Management of Nutrient Values in Foods. Amer. Oil Chem. Soc. Jour. 53: 727A-730A.
(5) Consumer Nutrition Center. 1980. Composition of Foods:
Sausages and Luncheon Meats; Raw, Processed, Prepared. U.S. Dept. of Agr., Agr. Handb. No. 8-7, 92 pp.
(6) Food Safety and Inspection Service. 1982. Office of the Federal
Register. Meat Inspection Regulations. Title 9, ch. Ill, subch. A, pt. 319, Code of Federal Regulations. U.S. Govern- ment Printing Office, Washington, D.C.
(7) Jones, D. B. 1941. Factors for Converting
Percentages of Nitrogen in Foods and Feeds into Percentages of Protein. U.S. Dept. of Agr., Cir. 183, 22 pp. (Si. rev.)
(8) Matthews, R. H., and Garrison, Y. J. 1975. Food Yields Summarized
by Different Stages of Preparation. U.S. Dept. of Agr., Agr. Handb. No. 102, 136 pp.
(9) Merrill, A. L., and Watt, B. K. 1973. Energy Value of Foods—
Basis and Derivation. U.S. Dept. of Agr., Agr. Handb. No. 74, 105 pp. (Si. rev.)
(10) Murphy, E. W., Criner, P. E., and Gray, B. C. 1975. Comparison of Methods for
Calculating Retention of Nutrients in Cooked Foods. Agr. Food Chem. Jour. 23: 1153-1157.
(11) National Academy of Sciences - National Research Council. 1980. Recommended Dietary
Allowances. 9th ed. (rev.), 185 pp. Washington, D.C.
(12) Parham, K. D., and Agnew, D. B. 1982. Improvement in Grades of
Hogs Marketed. U.S. Dept. of Agr., ERS-675. 4 pp.
(13) Watt, B. K., and Merrill, A. L. 1963. Compositon of Foods...
raw, processed, prepared. U.S. Dept. of Agr., Agr. Handb. No. 8 (rev.), 190 pp.
(14) Weihrauch, J. L., Posati, L. P., Anderson, B. A., and Exler, J. 1977. Lipid Conversion Factors
for Calculating Fatty Acid Contents of Foods. Amer. Oil Chem. Soc. Jour. 54: 36-40.
APPENDIX
List of Abbreviations
approx approximately ^ •• cup di^ra diameter S gram ill inch ^U international unit ^^^"^ • kilocalorie ^ kilojoule -^^ •. pound ™^S microgram ^g milligram ^ nitrogen N^^ Nutrient Data Bank ^^t ^t net weight N^ number ^^ • • • • ounce P'^S package ^^ retinol equivalent ^^SP tablespoonful
10
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11
Conversion Factors for Fatty Acids of Pork Products
Conversion Food factor
Separable lean, fresh or cared 0,910 Separable fat, fresh or cured 953 Brain 561 Chitterlings 939 Feet 930 Heart 789 Kidneys 747 Liver 741 Lungs 743 Spleen 713 Tail 929 Tongue 941
12
Retention of Nutrients in Cooked Separable Lean of Fresh Porl^
Percent retention
Nutrient
Water Protein •. Total lipid Ash Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese ••••••« Thiamin Riboflavin Niacin Pantothenic acid Vitamin B^ Folacin •, Vitamin B,-^ Cholesterol
Br aising^ Bro: ilingi Roasting 2
Mean Standard Mean Standard Mean Standard error error error
45 1.4 58 1.9 65 1.5 99 3.3 99 6.3 102 1.6
120 14.7 149 10.2 145 5.96 76 3.7 96 8.7 84 1.8 81^ • • • 74 • • • 95 • • • 101 4.69 81 5.8 103 3.83 64^ • • • 96 • • • 74 • • • 64^ • • • 88^ • • • 84^ • • • 73 3.7 86 4.0 79 2.0 72 3.9 88 2.9 82 1.9
107 4.65 99 3.6 108 2.42 102 3.52 97 3.6 102 2.86 78'* • • • 54 • • • 86 • • • 42 2.5 70 4.6 59 1.8 73 3.6 102 3.67 94 2.6 79 6.6 80 6.0 84 3.5 53 • • • 81 • • • 60 • • • 52 6.4 63 4.8 64 10.3 65^ • • • 86^ • • • 95^ • • • 60 6.4 91 8.6 82 3.6 108 4.80 115 4.31 114 2.54
Seven replications for all nutrients for which standard errors are shown except 4 replications for vitamin B/- and, for broiling, 6 replications for total lipid and riboflavin and 5 replications for vitamin ^^2*
^Thirty-five replications for all nutrients for which standard errors are shown except 32 replications for total lipid, 34 replications for potassium, and 4 replications for vitamin B/-.
Based on data for beef from M. Moss, K. Ono, R. Cross, and K. Stewart. Nutrient Retention in Cooked Retail Cuts of Beef. Abstracts of the 40th Annual Meeting of the Institute of Food Technologists, New Orleans. (292):158. 1980.
Based on data for chicken.
Note: Pork was cooked without removal of separable fat.
13
GUIDE TO PORK PRODUCTS
AH-8 item (1963)
AH-S-IO NDB No. Page
Pork, fresh: Carcass, separable lean and fat, raw , 1662 Composite of trimmed leg, loin, shoulder, and
spareribs, separable lean and fat, raw 1682 Composite of trimmed leg, loin, and shoulder,
separable lean only: Raw ••• • ••••• • Cooked, roasted ••••• o
Wholesale cuts: Backfat, raw 1672 Belly, raw 1669
Retail cuts, trimmed to retail level: Separable lean. ( See individual cuts.) Separable fat:
Raw Cooked 1692
Leg (ham): Whole:
Separable lean and fat: Raw 1698 Cooked, roasted , 1699
Separable lean only: Raw , 1700 Cooked, roasted 1701
Rump half: Separable lean and fat: Raw Cooked, roasted
Separable lean only: Raw Cooked, roasted
Shank half: Separable lean and fat: Raw •• • •••....•• Cooked, roasted
Separable lean only: Raw Cooked, roasted
Loin: Whole:
Separable lean and fat: Raw 1715 Cooked:
Braised Broiled 1717 Roasted 1716
10001 21
10003 22
10002 23 10093 24
10004 25 10005 26
10006 10007
10020
27 28
10008 29 10009 30
10010 31 10011 32
10012 33 10013 34
10014 35 10015 36
10016 37 10017 38
10013 39 10019 40
41
10021 42 10022 43 10023 44
14
AH-8 item (1963)
AH-8-10 NDB No. Page
Separable lean only: Raw 1718 Cooked:
Braised Broiled 1720 Roasted 1719
Blade: Separable lean and fat: Raw Cooked:
Braised Broiled Pan-fried Roasted
Separable lean only: Raw Cooked:
Brai sed Broiled Pan-fried Roasted
Center loin: Separable lean and fat: Raw , Cooked:
Braised Broiled Pan-fried Roasted
Separable lean only: Raw Cooked:
Braised Broiled Pan-fried Roasted
Center rib: Separable lean and fat: Raw .^ , Cooked:
Braised Broiled Pan-fried Roasted
Separable lean only: Raw Cooked:
Braised Broiled Pan-fried Roasted
10024
10028
10032
10036
10040
10044
10048
45
10025 46 10026 47 10027 48
49
10029 50 10030 51 10178 52 10031 53
54
10033 55 10034 56 10120 57 10035 58
59
10037 60 10038 61 10179 62 10039 63
64
10041 65 10042 66 10176 67 10043 68
69
10045 70 10046 71 10180 72 10047 73
74
10049 75 10050 76 10177 77 10051 78
15
Sirloin: Separable lean and fat: Raw •....••
AH-S item (1963)
AH-8-1 ( NOB No.
10052
10053 10054 10055
10056
10057 10058 10059
10060 10061
10062
10063 10064 10186 10065
10066
10067 10068 10181 10069
10070 10071
10072 10073
10074
10075 10076
10077
10078 10079
)
Page
79
80 81 82
Cooked: Braised ,, Broiled Roasted •••••
Separable lean only: Raw 8*^ Cooked:
Braised •••••• ..••.. 84 85 86
87
Broiled , Roasted • ..,
Tenderloin: Separable lean only: Raw Cooked, roasted •••• 88
Top loin: Separable lean and fat: Raw 89 Cooked:
Braised •• ...••., 90 Broiled 91
92 Pan-fried Roasted •••••••••••• 93
Separable lean only: Raw • 94 Cooked:
Braised • 95 96 97
Broiled Pan-fried Roasted • ,, 98
Shoulder: Whole:
Separable lean and fat: Raw 99 Cooked, roasted • 100
Separable lean only: Raw 101 Cooked, roasted 102
Arm picnic: Separable lean and fat: Raw 1 74Q 103 Cooked:
Braised •• 1 7 SO 104 Roasted 105
Separable lean only: Raw 1 7S1 106 Cooked:
Braised •••••••••
• •••••••••• L 1 ^ L
17S? 107 Roasted 108
16
AH-S item (1963)
Blade, Boston: Separable lean and fat: Raw 1734 Cooked:
Braised Broiled Roasted 1735
Separable lean only: Raw 1736 Cooked:
Braised Broiled Roasted 1737
Spareribs: Separable lean and fat: Raw 1761 Cooked, braised 1762
Sausages: Bratwurst, cooked Italian sausage: Raw Cooked
Pork sausage or country-style pork sausage: Raw 2013 Cooked 2014
Variety meats and byproducts: Brains:
Raw • Cooked, braised
Chitterlings: Raw • Cooked, simmered •
Ears, frozen: Raw • Cooked, simmered •
Feet: Raw • Cooked, simmered
Heart: Raw 1118 Cooked, braised 1119
Jowl, raw Kidneys:
Raw 1162 Cooked, braised
Lard 1241 Leaf fat, raw Liver:
Raw 1273 Cooked, braised
Lungs : Raw Cooked, braised
AH-8-10 NDB No. Page
10080 109
10081 10082 10083
10085 10086 10087
10088 10089
110 111 112
10084 113
114 115 116
117 118
10090 119
10091 120 10092 121
10094 122 10095 123
10096 124 10097 125
10098 126 10099 127
10100 128 10101 129
10102 130 10173 131
10103 132 10104 133 10105 134
10106 135 10107 136 10108 137 10109 138
10110 139 10111 140
10112 141 10113 142
17
AH.8 AH-SIO ítem NDB No. Page (1963)
Mechanically separated pork, raw 10114 143 Pancreas:
Raw 1469 Cooked, braised «
Spleen: Raw 2182 Cooked y braised • • •
Stomach, raw 2216 Tail: Raw Cooked, simmered
Tongue: Raw 2307 Cooked, braised 2308
Pork products, cured: Bacon:
Raw 125 Cooked, broiled, pan-fried, or roasted 126
Beerwurst, beer salami Bologna • Braunschweiger (a liver sausage) 1986, 2004 Breakfast strips:
Raw or unheated Cooked
Canadian-style bacon: Unheated 128 Grilled
Feet, pickled 1605 Ham and cheese loaf or roll Ham and cheese spread Ham, boneless:
Extra lean and regular: Unheated Roasted
Extra lean (approx. 5% fat): Unheated Roasted
Regular (approx. 11% fat): Unheated 2005 Roasted
Ham, canned: Extra lean and regular: Unheated Roasted
Extra lean (approx. 4% fat): Unheated Roasted
Regular (approx. 13% fat): Unheated 1783 Roasted
Ham, center slice: Country-style, separable lean only, raw.... Separable lean and fat, unheated
10115 144 10116 145
10117 146 10118 147 10119 148
10174 149 10175 150
10121 151 10122 152
10123 153 10124 154 10125 155 10126 156 10127 157
10128 158 10129 159
10130 160 10131 161 10132 162 10154 163 10155 164
10182 165 10183 166
10133 167 10134 168
10135 169 10136 170
10184 171 10185 172
10137 173 10138 174
10139 175 10140 176
10141 177 10142 178
18
AH-8 AH-8-10 item NDB No. Page (1963)
Ham, chopped: Canned 2006 10143 179 Not canned 10144 180
Ham, minced 2009 10145 181 Ham, patties: Unheated 10146 182 Grilled 10147 183
Ham salad spread 10148 184 Ham steak, boneless, extra lean, unheated 10149 185 Ham, whole, fully cooked:
Separable lean and fat: Unheated 1768 10150 186 Roasted 1769 10151 187
Separable lean only: Unheated 1770 10152 188 Roasted 1771 10153 189
Headcheese 2001 10156 190 Liver cheese 10157 191 Liver sausage, liverwurst 2003 10158 192 Luncheon meat, canned 10159 193 Luxury loaf 10160 194 Olive loaf 10161 195 Pickle and pimento loaf 10162 196 Polish sausage, unheated or reheated 10163 197 Salami, dry or hard 10164 198 Salt pork, raw 1964 10165 199 Separable fat from ham and arm picnic: Unheated 10166 200 Roasted 10167 201
Shoulder: Arm picnic:
Separable lean and fat, roasted 1779 10168 202 Separable lean only, roasted 1781 10169 203
Blade roll, boneless, separable lean and fat: Unheated 1773 10170 204 Roasted 1774 10171 205
Smoked link sausage, grilled 10172 206
19
TABLE OF NUTRIENT DATA
[Dashes denote lack of reliable data for a nutrient believed to be present in measurable amount. Blank spaces indicate that the presence of the nutrient is uncertain.]
20
PORK. FRESH. CARCASS. SEPARABLE LEAN AND FAT. Raw Page 21
Nutrients and units Amount in 100 grams, edible portion
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 1 lb 1 oz
453.6 g = 28.35 g E F
Amount in edible portion of 1 pound of food as purchased
Refuse:Bone and skin 18%
ikca ' kj
PROXIMATE: Water g
Food energy
Protein (NX 6.25) . . Total lipid (fat) g
Carbohydrate, total g Fiber g
Ash g MINERALS:
Calcium mg Iron mg Magnesium mg
Phosphorus mg
Potassium mg
Sodium mg
Zinc mg Copper mg
Manganese mg.
VITAMINS:
Ascorbic acid mg
Thiamin mg
Riboflavin mg Niacin mg
Pantothenic acid mg
Vitamin B5 mg
Folacin meg
Vitamin 6^2 ^cg IRE.
Vitamin A • IIU .
LIPIDS: Fatty acids:
Saturated, total. . .
4:0
6:0 8:0
10:0
12:0
14:0
16:0
18:0
Monounsaturated, total
16:1
18:1
20:1
22:1
Polyunsaturated, total
18:2
18:3
18:4
20:4
20:5 22:5 22:6
Cholesterol mg
Phytosterols mg
AMINO ACIDS: Tryptophan g
Threonine g Isoleucine g Leucine g Lysine g
Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanlne g
Asparticacid g
Glutamic acid g
Glycine g
Proline g
Serine g
47.86 398
1,666 13.35 37.83 0.00 0.00 0.72
5 0.69
13 152 244 44 1.62 0.059 0.008
0.5 0.573 0.21? 3.940 0.877 0.28 4 0.66 2 8
13.75
0.03 0.05 0.49 8.47 4.63
17.63 1.10
16.22 0.30
4.16 3.64 0.33
0.12
74
0.148 0.583 0.576 1.045 1.261 0.298 0.159 0.524 0.416 0.694 1.026 0.556 0.622 0.965 1.616 0.494 0.406 0.429
217.08 1,806 7,558
60.55 171.61
0.00 0.00 3.25
25 3.14
60 690
1,106 200
7 33 0.268 0.036
2.3 2.599 0.962
17.872 3.978 1.26
16 2.97
11 37
62.37
0.54
335
13.57 113 472
3.78 10.73 0.00 0.00 0.20
2 0.20 4
43 69 13 0.46 0.017 0.002
0.1 0.162 0.060 1.117 0.249 0.08 1 0.19 1 2
3.90
0.13 0.01 0.23 0.01 2.22 0.14
38.40 2.40 21.01 1.31 79.98 5.00
4.99 0.31 73.55 4.60
1.37 0.09
18.86 1.18 16.52 1.03
1.47 0.09
0.0 3
21
0.671 0.042 2.644 0.165 2.613 0.163 4.740 0.296 5.720 0.357 1.352 0.084 0.721 0.045 2.377 0.149 1.887 0.118 3.148 0.197 4.654 0.291 2.522 0.158 2.821 0.176 4.377 0.274 7.330 0.458 2.241 0.140 1.842 0.115 1.946 0.122
178.03 1,481 6,199
49.65 140.74
0.00 0.00 2.66
20 2.57
49 566 907 164
6.01 0.219 0.030
1.9 2.132 0.789
14.657 3.262 1.03
13 2.44 9
30
51.15
0.10 0.19 1.82
31.49 17.23 65.59
4.09 60.32
1.12
15.47 13.54 1.21
0.45
275
0.551 2.169 2.143 3.887 4.691 1.109 0.591 1.949 1.548 2.582 3.817 2.068 2.314 3.590 6.012 1.838 1.510 1.596
AH-8-10 (1981) NDB No. 10001
PORK, FRESH, COMPOSITE OF TRIMMED LEG. LOIN. SHOULDER. AND SPARERIBS. SEPARABLE LEAN AND FAT. Raw Page 22
Amount in 100 grams, edible portion
Nutrients and units
Amount in edible portion of common measures of food
AnrK>unt in edible portion of 1 pound of food as purchased
PROXIMATE: Water g .
Food energy | ,
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium tng Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg Vitamin 8^2 "^'^S
Vitamin A I "
LIRIOS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO AGIOS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Vallne g Arginine g Histidine g Aianine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
Standard Number of Approximate measure and weight 1 lb 1 oz
Refuse:Bone and skin 20% Mean error samples
= 453.6 g = 28.35 g E F G
59.68 270.72 16.92 216.41 275 1,247 78 997
1,150 5,217 326 4,171 16.74 75.93 4.75 6 0.70 22.55 102.30 6.39 81.78 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.86 3.91 0.24 3.13
6 26 2 21 0.86 3.90 0.24 3.12
19 84 5 67 188 85 4 53 683 297 1,345 84 1,075
55 248 15 198 2.05 9.29 0.58 7.43 0.070 0.318 0.020 0.254 0.010 0.045 0.003 0.036
0.7 3.1 0.2 2.5 0.726 3.293 0.206 2.632 0.233 1.057 0.066 0.845 4.304 19.523 1.220 15.606 0.663 3.007 0.188 2.404 0.38 1.71 0.11 1.37 5 2 3 1 18 0.69 3.11 0.19 2.48 2 10 1 8 7 32 2 26
8.17
0.02 0.03 0.29 5.07 2.71
10.43 0.65 9.59 0.18
2.38 2.09 0.18
0.11
72
0.214 0.773 0.786 1.349 1.633 0.402 0.212 0.666 0.577 0.891
196 0.809 0.931 1.459 2.444 0.717 0.596 0.646
37.04 2.32
0.08 0.00 0.11 0.01 1.32 0.08
23.00 1.44 12.27 0.77 47.32 2.96
2.95 0.18 43.50 2.72 0.80 0.05
10.80 0.67 9.48 0.59 0.83 0.05
0.49
326
0.03
20
0.971 0.061 3.506 0.219 3.565 0.223 6.119 0.382 7.407 0.46 3 1.823 0.114 0.962 0.0 60 3.021 0.189 2.617 0.164 4.042 0.253 5.425 0.339 3.670 0.229 4.223 0.264 6.618 0.414
11.086 0.693 3.252 0.203 2.703 0.169 2.9 30 0.183
29.61
0.06 0.09 1.06
18.39 9.81
37.83 2.36
34.77 0.64
8.63 7.58 0.66
0.39
261
0.776 2.803 2.850 4.891 5.921 1.458 0.769 2.415 2.092 3.231 4.337 2.933 3.376 5.290 8.862 2.600 2.161 2.342
AH-8-10 (1981) NOB No. 10003
PORK. FRESH. COMPOSITE OF TRIMMED LEG. LOIN. AND SHOULDER, SEPARABLE LEAN ONLY, Raw Page 23
Amount in 100 grams, edible portion Nutrients and units
PROXIMATE: Water . . . • g ■
íkcal \ kj .
Vitamin A
Food energy
Protein (NX 6.25) . .
Total lipid (fat) g . Carbohydrate, total g , Fiber g . Ash g .
MINERALS:
Calcium mg. Iron mg.
Magnesium mg.
Phosphorus mg.
Potassium mg.
Sodium mg.
Zinc mg.
Copper mg.
Manganese mg.
VITAMINS:
Ascorbic acid mg.
Thiamin mg.
Riboflavin mg.
Niacin mg.
Pantothenic acid mg. Vitamin Bg mg.
Folacin meg
Vitamin B^2 *"<^g IRE.
\IU . LIPIOS:
Fatty acids:
Saturated, total g 4:0
6:0 8:0
10:0
12:0
14:0
16:0
18:0
Monounsaturated, total
16:1
18:1
20:1
22:1
Polyunsaturated, total
18:2
18:3
18:4
20:4
20:5
22:5
22:6 g Cholesterol mg
Phytosterols mg AMINO ACIDS:
Tryptophan g
Threonine g Isoleucine g
Leucine g
Lysine g
Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g
Arginine g
HIstidine g
Alanine g
Aspartic acid g
Glutamicacid g Glycine g
Proline g
Serine g
Mean
— B —
71.95 147 616 20.22 6.75 n.oo 0.00 1.04
7 1.02
23 224 358
64 2.45 0.082 0.013
0.9 0.904 0.275 5.061 0.795 0.47 6 0.79 2 6
2.34
0.01 0.01 0.08 1.49 0.73 3.06 0.21 2.78 0.05
0.71 0.59 0.04
0.08
65
0.271 0.951 0.976 1.643 1.992 0.498 0.261 0.808 0.721 1.083 1.404 1.025 1.196 1.876 3.141 0.922 0.766 0.831
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 1 lb 1 oz
453.6 g E —
326.35 668
2,794 91.72 30.61 0.00 0.00 4.70
30 4.62
105 1,016 1,623
291 11.12 0.372 0.059
4.0 4.101 1.247
22.957 3.606 2.15
28 3.58 8
28
10.59
0.37
296
28.35 g — F
O 20 42
175 5.73 1.91 0.00 0.00 0.29
2 0.29 7
64 101
18 0.69 0.023 0.004
0.3 0.256 0.078 1.435 0.225 0.13 2 0.22 1 2
0.66
0.03 0.00 0.03 0.00 0.38 0.02 6.76 0.42 3.32 0.21
13.87 0.87 0.97 0.06
12.61 0.79 0.21 0.01
3.20 0.20 2.67 0.17 0.16 0.01
0.02
19
1.229 0.077 4.314 0.270 4.427 0.277 7.453 0.466 9.036 0.565 2.259 0.141 1.184 0.074 3.665 0.229 3.270 0.204 4.912 0.307 6.369 0.398 4.649 0.291 5.425 0.339 8.510 0.532
14.248 0.890 4.182 0.261 3.475 0.217 3.769 0.236
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone and skin 19%, separable fat 18%
205 .62 421
1,760 57 .79 19 .29
0 .00 0 00 2 .96
19 2 .91
66 640
1,022 183
7 00 0 234 0. 037
2 5 2. 584 0 786
14. 464 2 272 1. 35
18 2. 26 5
17
6.67
0.02 0.02 0.24 4.26 2.09 8.74 0.61 7.95 0.13
2.02 1.68 0.10
0.23
187
0.775 2.718 2.789 4.696 5.693 1.423 0.746 2.309 2.061 3.095 4.013 2.929 3.418 5.362 8.977 2.635 2.189 2.375
AH-8-10 (1981) NOB No. 10002
PORK. FRESH, COMPOSITE OF TRIMMED LEG. LOIN. AND SHOULDER. SEPARABLE LEAN ONLY. Cooked, roasted Page 24
Nutrients and units Amount in 100 grams, edible portion
Mean
— B —
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 85 g^ 1 c = 140 g
— E F
Amount in edible portion of 1 pound of food as purchased
RefuserBone and skin 21%, separable fat 13%
PROXIMATE: Water . . .
Food energy • • • ■
Protein (NX 6.25) ■ Total lipid (fat) . . . Carbohydrate, total . Fiber Ash
MINERALS: Calcium Iron Magnesium . . . . Phosphorus . , . . Potassium Sodium Zinc Copper .... Manganese . . .
VITAMINS: Ascorbic acid , . Thiamin .... Riboflavin . . . Niacin . . . . Pantothenicacid. Vitamin Bg . . Folacin .... Vitamin 6^2 • •
Vitamin A
LIPIDS: Fatty acids:
Saturated, total.... 4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total. 16:1 18:1 20:1 22:1
Polyunsaturated, total . 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol Phytosterols
AMI NO ACIDS: Tryptophan Threonine Isoleucine Leucine' Lysine Methionine Cystine Phenylalanine Tyrosine Valine Arginine Histidine Alanine Asparticacid Glutamic acid Glycine Proline Serine
g ■ i kcal
g g
mg mg mg mg mg mg mg mg mg
mg mg mg mg mg mg mcg mcg
IRE. \IU .
58.97 233 975 27.04 13.04 0.00 0.00 1.10
1.25 22
258 365 69 3.47 0.112 0.027
0.4 0.693 0.356 5.077 0.783 0.42
0.83 2
4.49
0.01 0.02 0.15 2.88 1.44 5.86 0.41 5.36 0.09
1.58 1.12 0.38
0.08
93
0.363 1.271 1.306 2.197 2.664 0.666 0.350 1.081 0.964 1.449 1.877 1.371 1.600 2.508 4.200 1.232 1.025 1.111
50.13 198 829 22.98 11.09 0.00 0.00 0.93
7 1.06
19 219 310 59 2.95 0.095 0.023
0.3 0.589 0.303 4.315 0.666 0.36 7 0.71 2 7
3.82
0.07
79
82.56 326
1,365 37.85 18.26 0.00 0.00 1.54
11 1.74
31 361 511 97 4.86 0.157 0.038
0.5 0.970 0.498 7.108 1.096 0.59
11 1.16 3
11
6.29
0.01 0.02 0.01 0.02 0.13 0.2 2 2.45 4.0 3 1.22 2.01 4.98 8.20 0.34 0.57 4.56 7.51 0.08 0.13
1.34 2.21 0.95 1.57 0.32 0.53
0.11
131
0.309 0.508 1.080 1.779 1.110 1.828 1.867 3.076 2.264 3.730 0.566 0.932 0.298 0.490 0.919 1.513 0.819 1.350 1.232 2.029 1.595 2.628 1.165 1.919 1.360 2.2 40 2.132 3.511 3.570 5.880 1.047 1.725 0.871 1.4 35 0.944 1.555
176.57 698
2,920 80.94 39.05 0.00 0.00 3.29
23 3.73
67 773
1,093 208 10.40 0.335 0.081
1.1 2.075 1.066
15.201 2. 1.
24 2. 7
23
344 26
49
13.46
0.03 0.04 0.46 8.61 4.30
17.54 1.21
16.06 0.27
4.72 3.36 1.13
0.23
2 80
1.087 3.805 3.910 6.578 7.976 1.994 1.048 3.237 2. 4, 5. 4, 4. 7,
12, 3 3, 3
886 338 620 105 790 509 575 689 069 326
^ Yield from 6.5 oz (184 g) raw meat with refuse.
AH-8-10 (1981) NOB No. 10093
PORK, FRESH, BACKFAT, Raw Page 25
Amount in 100 grams, edible portion
Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: Water g . _ . / kcal Food energy j ,
Protein (NX 6.25) g . Total lipid (fat) g . Carbohydrate, total g . Fiber g . Ash g .
MINERALS: Calcium mg. Iron mg. Magnesium mg. Phosphorus mg. Potassium mg. Sodium mg. Zinc mg. Copper mg. Manganese mg.
VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin Bg mg. Folacin meg Vitamin B^2 ^^S
Vitamin A ÍRE. \lU .
LIPIDS: Fatty acids:
Saturated, total. . . 4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine« g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidlne g Alanine g Aspartic acid g Glutamlcacid g Glycine g Proline g Serine g
Standard Number of Approximate measure and weight Refuse: Skin 11% Mean error samples 1 lb
= 453.6 g 1 OZ
= 28.35 g VJ
7.69 0.131 210 34.87 2.18 31.04 812 3,685 230 3 ,280
3,399 15,419 964 13 ,723 2.92 0.083 98 13.25 0.83 11.79
88.69 0.262 96 402.30 25.14 358.05 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.70 3.18 0.20 2.83
2 8 1 7 0.18 0.83 0.05 0.74 2 7 0 6
38 172 11 153 65 296 18 263 11 51 3 45 0.37 1.68 0.10 1.49 0.018 0.082 0.005 0.073 0.002 0.009 0.001 0.008
Ü.1 0.6 0.0 0.5 0.084 0.381 0.024 0.339 0.051 0.231 0.014 0.206 0.985 4.468 0.279 3.976 0.115 0.522 0.033 0.464 0.04 0.18 0.01 0.16 1 3 0 3 0.18 0.82 O.Ob 0.73 4 20 1 18
15 66 4 59
32.17
0.06 0.19 1.12
19.42 11.38 41.91
2.75 38.44 0.72
10.41 9.49 0.74
0.11
57
0.010 0.096 0.077 0.204 0.242 0.043 0.026 0.109 0.048 0.140 0.302 0.033
0.007 0.044 0.193 0.145
0.086 0.223
0.152 0.047
0.029
2.104
1 12
241 244 244
240 244
1
244 26
12
145.94
0.29 0.87 5.06
88.09 51.64
190.10 12.49
174.36 3.25
47.20 43.03 3.37
0.48
9.12
0.02 0.05 0.32 5.51 3.23
11.88 0.78
10.90 0.20
2.95 2.69 0.21
0.03
260 16
2 0.045 0.003 2 0.435 0.027 2 0.349 0.022 2 0.925 0.058 2 1.098 0.069 2 0.195 0.012 2 0.118 0.007 2 0.494 0.031 2 0.218 0.014 2 0.635 0.040 2 1.370 0.086 2 0.150 0.009
129.89
0.25 0.77 4.50
78,40 45.95
169.19 11.11
155.18 2.89
42.01 38.30 3.00
0.42
232
0.040 0.388 0.311 0.824 0.977 0.174 0.105 0.440 0.194 0.565 1.219 0.133
AH-8-10 (1981) NDB No. 10004
PORK. FRESH, BELLY, Raw Page 26
Amount in 100 grams, edible portion Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: Water g . _ . / kcal Food energy | .
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantqthenic acid mg Vitamin B5 mg Folacin meg
Vitamin B^ 2 ^<^g
Vitamin A {///
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine- g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
Standard Number of Approximate measure and weight Refuse: Sk1n 7% Mean error samples 1 lb
= 453.6 g 1 OZ
= 28.35 g E F G
36.74 0.546 33 166.63 10.41 154.95 518 2,350 147 2,185
2,167 9,831 614 9,142 9.34 0.161 33 42.38 2.65 39.40
53.01 0.684 33 240.44 15.03 223.58 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.49 2.21 0.14 2.05
5 23 1 21 0.52 2.36 0.15 2.19 4 19 1 18
108 488 31 454 185 838 52 779
32 143 9 133 1.02 4.64 0.29 4.32 0.052 0.236 0.015 0.219 0.006 0.027 0.002 0.025
0.3 1.3 0.1 1.2 0.396 1.796 0.112 1.670 0.242 1.098 0.069 1.021 4.647 21.079 1.317 19.601 2.565 11.635 0.727 10.819 0.13 0.59 0.04 0.55 1 6 0 6 0.84 3.82 0.24 3.55 3 14 1 13
10 45 3 42
19.33
0.14
72
0.031 0.308 0.247 0.653 0.774 0.139 0.082 0.350 0.152 0.447 0.966 0.106
0.014
37.6fi 5.48
0.04 0.004 7 0.17 0.01 0.06 0.011 13 0.28 0.02 0.70 0.018 315 3.16 0.20
11.92 0.171 316 54.06 3.38 6.49 0.109 318 29.43 1.84
24.70 112.03 7.00 1.50 0.035 314 6.80 0.42
22.77 0.309 316 103.29 6.46 0.43 0.031 7 1.94 0.12
5.65 25.63 1.60 5.03 0.087 316 22.82 1.43 0.48 0.026 67 2.19 0.14
29 0.62
325
0.04
20
2 0.141 0.009 2 1.397 0.087 2 1.120 0.070 2 2.962 0.185 2 3.511 0.219 2 0.631 0.039 2 0.372 0.023 2 1.588 0.099 2 0.689 0.043 2 2.028 0.127 2 4.382 0.274 2 0.481 0.030
81.53
0.16 0.26 2.94
50.27 27.36
104.18 6.32
96.05 1.81
23.84 21.22 2.04
0.58
303
0.131 1.299 1.042 2.754 3.265 0.586 0.346 1.476 0.641 1.885 4.075 0.447
AH-8-1Ü (1981) NDB No. 10005
PORK. FRESH. SEPARABLE FAT. Raw Page 27
Amount in 100 grams, edible portion
Nutrients and units
Amount in edible portion of common noeasures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: Water g .
Food energy | ,
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg
Vitamin 6^2 '"^^
Vitamin A { ¡n
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total. 16:1 18:1 20:1 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine . . . ^ g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamic acid g Glycine g Proline g Serine g
Mean
— B —
2,9
18.09 712
79 4.68
76.71 0.00 0.00 0.25
3 0.29 2
55 94 18 0.53 0.028 0.003
0.0 0.134 0.082 1.578 0.184 0.04 1 0. 3
10
29
27.97
0.06 0.09 1.01
17.25 9.39
35.74 2.17
32.96 0.62
8.18 7.28 0.70
0.20
93
0.016 0.154 0.124 0.327 0.388 0.070 0.041 0.175 0.076 0.224 0.484 0.053
Standard error
0.512
0.149 0.723
0.009
0.136 0.007 0.089
0.388
0.001
0.010
0.005 0.016 0.024 0.109 0.101
0.043 0.141 0.045
0.085 0.038
0.021
3.090
Number of samples
170
162 150
115
106 213 63
106
106
7 13
315 316 318
314 316
7
316 67
29
12
Approximate measure and weight Refuse: 0 1 OZ
= 28.35 g u
5.13 82.06 202 3 ,229 844 13 ,511
1.33 21.24 21.75 347.96 0.00 0.00 0.00 0.00 0.07 1.14
1 13 0.08 1.32 1 11
16 249 27 426
5 80 0.15 2.41 0.008 0.127 0.001 0.014
0.0 0.0 0.038 0.608 0.023 0.372 0.447 7.158 0.052 0.835 0.01 0.19 0 5 0.08 1.30 1 13 3 43
7.93
0.02 0.03 0.29 4.89 2.66
10.13 0.61 9.34 0.18
2.32 2.06 0.20
0.06
26
2 0.005 2 0.044 2 0.035 2 0.093 2 0.110 2 0.020 2 0.012 2 0.050 2 0.022 2 D.06 4 2 0.137 2 0.015
126.88
0.25 0.40 4.57
78.23 42.58
162.13 9.84
149.48 2.81
37.10 33.03 3.18
0.90
424
0.073 0.699 0.562 1.483 1.760 0.318 0.186 0.794 0.345 1.016 2.195 0.240
AH-8-10 NDB No.
(1981) 10006
PORK. FRESH. SEPARABLE FAT. Cooked Page 28
Nutrients and units
Amount in 100 grams, edible portion
Mean
— B —
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight
1 oz 28.35 g
— E F —
AnfK>unt in edible portion of 1 pound of food as purchased
Refuse: 0
PROXIMATE: Water g .
Food energy |
Protein (NX 6.25) g
Total lipid (fat) g
Carbohydrate, total g Fiber g
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg Potassium mg
Sodium mg
Zinc mg
Copper mg
Manganese mg
VITAMINS: Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg Vitamin Bg mg
Folacin meg
Vitamin B12 "^'^8
Vitamin A {m
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g
12:0 g
14:0 g
16:0 g 18:0 g
Monounsaturated, total. . . g
16:1 g
18:1 g 20:1 g
22:1 g
Polyunsaturated, total . . . g
18:2 g
18:3 g
18:4 g
20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg
Phytosterols mg
AMI NO ACIDS: Tryptophan g
Threonine g Isoleucine g
Leucinet g Lysine g
Methionine g Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Asparticacid g
Glutamic acid g Glycine g
Proline g Serine *. g
17.90 705
,949 6.53
75.04 0.00 0.00 0.42
.33 4 0. 6
59 81 33 0.59 0.052 0.003
0.0 0.325 0.110 2.530 0.128 0.06 1 0.60 4
13
27.36
0.20
91
0.022 0.215 0.172 0.457 0.541 0.097 0.057 0.245 0.107 0.312 0.675 0.074
0.577
0.186 0.779
0.014
0.198 0.014 0.223
1.214
0.003
0.025
0.021
3.746
92
90 92
64
62 62 62
62
62
29
5.08 200 836
1.85 21.27 0.00 0.00 0.12
1 0.09 2
17 23 9 0.17 0.015 0.001
0.0 0.092 0.031 0.717 0.036 0.17 0 0.17 1 4
7.76
0.05 0.005 7 0.02 0.09 0.016 13 0.02 0.99 0.025 315 0.28
16.87 0.205 316 4.78 9.18 0.137 318 2.60
34.96 9.91 2.12 0.047 314 0.60
32.24 0.361 316 9.14 0.61 0.044 7 0.17
8.00 2.27 7.12 0.111 316 2.02 0.68 0.037 67 0.19
0.06
26
2 0.006 2 0.061 2 0.049 2 0.130 2 0.153 2 0.027 2 0.016 2 0.069 2 0.030 2 0.088 2 0.191 2 0.021
81.21 3,197
13,375 29.62
340.37 0.0Ü 0.00 1.91
.51 1Í 1.
28 268 367 148
2.65 0.236 0.014
0.0 1.474 0.499
11.476 0.581 '0.27 5 2.71
18 59
124.10
0 24 0 39 4 47
76 52 41 65
158 60 9 63
146 22 2 75
36 29 32 31 3 10
415
0.100 0.975 0.780 2.073 2.454 0.440 0.259 1.111 0.485 1.415 3.062 0.336
AH-8-1Û (1981) NDB No. 10007
PORK, FRESH, LEG (HAM), WHOLE. SEPARABLE LEAN AND FAT, Raw Page 29
Nutrients and units Amount in 100 grams, edible portion
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 1 lb 1 oz
453.6 g = 28.35 g E F
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone and skin 17%
PROXIMATE: Water . . .
Food energy Ikcal \ kj
Protein (NX 6. 25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg
Vitamin B^ 2 '"^^
Vitamin A {///
LIPIOS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol mg Phytosterols mg
AMI NO ACIDS: Tryptophan g Threonine g tsoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Giutamic acid g Glycine g Proline g Serine g
61.06 261
1,090 17.06 20.81 0.00 0.00 0.87
5 0.85
20 191 310
47 1. 0. 0.
90 065 003
0.7 0.714 0.196 4.525 0.670 0.40 7 0. 2 7
61
7.51
0.02 0.02 0.27 4.66 2.49 9.65 0.60 8.87 0.16
2.21 1.94 0.17
0.09
74
0.219 0.788 0.802 1.375 1.665 0.411 0.216 0.679 0.589 0.908 1.219 0.825 0.950 1.489 2.493 0.732 0.608 0.660
276.97 1,182 4,946
77.40 94.41 0.00 0.00 3.96
25 3.87
91 867
1,405 214
8.60 0.295 0.014
3.2 3.239 0.889
20.525 3.039 1.81
33 2.79 9
30
34.07
0.43
335
17.31 74
309 4.84 5.90 0.00 0.00 0.25
.24 2 0, 6
54 88 13 0.54 0.018 0.001
0.2 0.202 0.056 1.283 0.190 0.11 2 0.17 1 2
2.13
0.07 0.00 0.10 0.01 1.22 0.08
21.15 1.32 11.29 0.71 43.75 2.73
2.74 0.17 40.22 2.51 0.74 0.05
10.02 0.63 8.81 0.55 0.78 0.05
0.03
21
0.993 0.062 3.574 0.223 3.638 0.227 6.237 0.390 7.552 0.472 1.864 0.117 0.980 0.061 3.080 0.192 2.672 0.167 4.119 0.257 5.529 0.346 3.742 0.234 4.309 0.269 6.754 0.422
11.308 0.707 3.320 0.208 2.758 0.172 2.994 0.187
229. 89 981
4,105 64 25 78. 36 ^ 00 0, 00 3 29
20 3 21
76 720
1,166 178
7 13 0 245 0 011
2 7 2 688 0 .738
17 037 2 .523 1 51
27 2 31 7
25
28.28
0.06 0.09 1.02
17.55 9.37
36.32 2.27
33.38 0.61
8.32 7.31 0.65
0.35
278
0.825 2.967 3.020 5.177 6.269 1.547 0.813 2.556 2.218 3.419 4.590 3.106 3.577 5.606 9.386 2.756 2.289 2.485
AH-8-10 (1981) NDB No. 10008
PORK. FRESH. LEG (HAM). WHOLE, SEPARABLE LEAN AND FAT. Cooked, roasted Page 30
Amount in 100 grams, edible portion Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: Water . . .
ikcal
Vitamin A •
Food energy
Protein (NX 6.25) . . Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg. Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg
Vitamin 6^2 '"^^ ÍRE. \lU .
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 18:0
Monounsaturated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine . g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamicacid g Glycine g Proline g Serine g
g
g
Standard Number of Approximate 3 OZ
= 85 g'
measure and weight Refuse:Bone and skin 20% Mean error samples
1 c = 140 g B c
53.39 45.38 74.74 193.75 294 250 411 1,065
1,228 1,044 1,719 4,457 25.03 21.27 35.04 90.83 20.70 17.59 28.97 75.10 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.01 0.86 1.41 3.65
6 5 9 23 1.00 0.85 1.40 3.64
22 18 30 79 247 210 346 898 329 280 461 1,195
59 51 83 216 2.86 2.43 4.00 10.36 0.100 0.085 0.140 0.363 0.032 0.027 0.045 0.116
0.3 0.3 0.5 1.2 0.634 0.539 0.888 2.301 0.312 0.265 0.437 1.132 4.571 3.885 6.399 16.588 0.588 0.500 0.823 2.134 0.39 0.33 0.05 1.41
10 9 14 37 0.70 0.60 0.98 2.54 2 2 3 7 8 7 11 29
7.51
0 02 0 02 0 26 4 61 2 42 9 49 0 61 8 72 0 16
2 34 1 88 0 38
0.08
93
0.326 1.163 1.187 2.023 2.451 0.607 0.320 0.998 0.873 1.335 1.771
.230
.422
.231
.735
.096
.911
1. 1. 2. 3. 1. 0. 0.988
6.38 10.52
0.01 0.02 0.02 0.03 0.22 0.36 3.92 6.46 2.06 3.39 8.06 13.28 0.52 0.86 7.41 12.21 0.13 0.22
1.99 3.28 1.60 2.63 0.32 0.53
0.07
79
0.12
131
0.277 0.456 0.989 1.628 1.009 1.662 1.720 2.832 2.083 3.431 0.516 0.850 0.272 0.448 0.848 1.397 0.742 1.222 1.135 1.869 1.505 2.479 1.046 1.722 1.209 1.991 1.896 3.123 3.175 5.229 0.932 1.534 0.774 1.275 0.840 1.383
27.26
0.06 0.08 0.94
16.73 8.78
34.42 2.22
31.64 0.57
8.49 6.83 1.36
0.30
339
1.183 4.221 4.308 7.341 8.895 2.203 1.161 3.622 3.168 4.845 6.427 4.464 5.160 8.096
13.554 3.977 3.306 3.585
^ Yield from 5.5 oz (156 g) raw meat with refuse.
AH-8-10 (1981) NDB No. 10009
PORK, FRESH, LEG (HAM). WHOLE, SEPARABLE LEAN ONLY, Raw Page 31
Nutrients and units
Amount in 100 grams, edible portion
Mean
— B --
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight
1 lb 1 oz 453.6 g = 28.35 g E F
Amount in edible portion of 1 pound of food as purchased
Refuse:Bone and skin 17%, separable fat 18%
PROXIMATE: Water g .
C A f ^'^«^ Food energy \ ,.
Protein (NX 6.25) g Total lipid (fat) g
Carbohydrate, total g
Fiber g Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg
Potassium mg Sodium mg
Zinc mg
Copper mg
Manganese mg
VITAMINS: Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin Bg mg
Folacin meg
Vitamin Bj2 ^^^
Vitamin A • \ru. LIPIDS:
Fatty acids: Saturated, total g
4:0 g 6:0 g 8:0 g
10:0 g
12:0 g
14:0 g
16:0 g 18:0 g
Monounsaturated, total. . . g
16:1 g
18:1 g
20:1 g
22:1 g
Polyunsaturated, total . . . g
18:2 g
18:3 g
18:4 g
20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg
Phytosterols mg
AMINO ACIDS: Tryptophan g
Threonine g Isoleucine g
Leucine« g
Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g
Arginine g
Histidine g
Alanine g
Asparticacid g
Glutamicacid g
Glycine g
Proline g Serine g
72.90 136 570 20.48
5.41 0.00 0.00 1.05
6 1.01
25 229 369 55 2.27 0.075 0.029
0.9 0.875 0.228 5.338 0.805 0.50 9 0.71 2 6
1.Í
0.01 0.01 0.07 1.20 0.59 2.45 0.17 2.23 0.04
0.57 0.47 0.03
0.07
68
0.275 0.963 0.989 1.664 2.018 0.505 0.265 0.819 0.731 1.097 1.422 .1.038 1.212
.900
.181
.934
.776
.842
0.177
0.139 0.190
0.009
339 024 431 895 071 099
0.105 0.002
0.027 0.010 0.140
3.150 0.056
0.000 0.000 0.002 0.042 0.021
006 079
0.001
0.018 0.002
0.004
3.212
51
53 51
37
38 167 25 11
149 123 27 51
47 46 34
4 11
73 75
377 377 377
377 377 71
377 112
314
25
330.67 618
2,586 92.88 24.55 0 0
00 00
4.74
28 4.58
113 1,038 1,675
251 10.30 0.340 0.131
4.1 3.969 1.034
24.213 3.651 2.
41 3. 8
26
27
20
8.51
0.02 0.03 0.31 5.43 2.66
11.13 0.78
10.12 0.17
2.57 2.14 0.13
0.30
310
20.67 39
162 5.80 1.53 0.00 0.00 0.30
2 0.29 7
65 105 16 0.64 0.021 0.008
0.3 0.248 0.065 1.513 0.228 0.14 3 0.20 0 2
0.53
0.00 0.00 0.02 0.34 0.17 0.70 0.05 0.63 0.01
0.16 0.13 0.01
0.02
19
14 1.247 0.078 270 4.368 0.273 277 4.486 0.280 277 7.548 0.472 285 9.154 0.572 286 2.291 0.143 48 1.202 0.075
285 3.715 0.232 285 3.316 0.207 285 4.976 0.311 285 6.450 0.403 285 4.708 0.294 282 5.498 0.344 284 8.618 0.539 285 14.429 0.902 282 4.237 0.265 276 3.520 0.220 270 3.819 0.239
214.91 402 ,681 60.36 15.96 0.00 0.00 3.08
.97 18 2.
74 674 ,088 163
6.69 0.221 0.085
2.7 2.580 0.672 15.736 2.373 1.47
27 2.08 5
17
5.53
0.01 0.02 0.20 3.53 1.73 7.23 0.51 6.57 0.11
1.67 1.39 0.09
0.19
202
0.811 2.839 2.916 4.905 5.949 1.489 0.781 2.414 2.155 3.234 4.192 3.060 3.573 5.601 9.378 2.753 2.288 2.482
AH-8-10 (1981) NDB No. 10010
PORK. FRESH. LEG (HAM). WHOLE. SEPARABLE LEAN ONLY, Cooked, roasted Page 32
Nutrients and units Amount in 100 grams, edible portion
PROXIMATE: Water . . .
Food energy
mg. mg.
Í kcal
, ' *y • Protein (NX 6. 25) g . Total lipid (fat) g .
Carbohydrate, total g . Fiber g ,
Ash g ,
MINERALS: Calcium Iron
Magnesium
Phosphorus mg.
Potassium mg.
Sodium mg.
Zinc mg. Copper mg,
Manganese mg. VITAMINS:
Ascorbic acid mg.
Thiamin mg.
Riboflavin mg. Niacin mg.
Pantothenic acid mg. Vitamin Bg mg.
Folacin meg
Vitamin B]2 rncg
Vitamin A | "
LIPIOS:
Fatty acids:
Saturated, total g
4:0 g 6:0 g 8:0 .g
10:0 g
12:0
14:0
16:0
18:0
Monounsaturated, total. 16:1
18:1
20:1
22:1
Polyunsaturated, total .
18:2
18:3
18:4
20:4
20:5
22:5 22:6 g
Cholesterol mg
Phytosterols mg
AMINO ACIDS: Tryptophan g
Threonine g Isoleucine g
Leucine g Lysine g
Methionine g
Cystine g
Phenylalanine g
Tyrosine g
Valine g
Arginine g
Histidine g
Alanine g
Asparticacid g Glutamicacid g
Glycine g
Proline g Serine g
Mean
— 8 —
59.70 220 922 28.32 11.03 0.00 0.00 1.11
7 1.12
25 281 373 64 3.26 0.108 0.037
0.4 0.690 0.349 4.935 0.670 0.45
12 0.72 2 7
3.80
0.01 0.01 0.13 2.43 1.22 4.96 0.34 4.54 0.08
1.34 0.95 0.3,2
0.06
94
0.381 1.332
.368
.302 ,791 ,698 ,367 ,133 ,010 .518
1.966 1.436 1.676 2.628 4.400 1.291 1.074 1.164
Standard error
c —
0.691
0.519 0.677
0.036
0.040
13.935 1.441 0.143 0.004
0.056 0.019 0.251
0.043
0.008 0.149 0.075
0.024 0.279
0.061
0.004
2.484
Number of samples
11
11 11
11
1 12 1 1
12 12 12 12
1
12 12 12
12
133 133 133
133 133
133 1
80
11
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz
= 85 g' 1 c = 140 g — E F
50.75 187 784 24.07 9.38 0.00 0.00 0.94
6 0.95
21 239 317 55 2.77 0.092 0.031
0.3 0.587 0.297 4.195 0.570 0.38
10 0.61 2 6
3.23
0.01 0.01 0.11 2.07 1.03 4.21 0.29 3.86 0.07
1.14 0.81 0.27
0.05
80
83 58 309
1,291 39 .65 15 44 0 00 0 00 1 56
10 1 57
34 393 523 90 4. 56 0 151 0. 052
0 6 0. 966 0. 489 6. 909 0. 938 0. 63
17 1. 01 3
10
5.32
0.01 0.02 0.18 3.40 1.70 6.94 0.48 6.35 0.11
1.87 1.33 0.45
0.09
131
14 0.324 0.533 270 1.132 1.865 277 1.163 1.915 277 1.957 3.223 285 2.372 3.907 286 0.593 0.977 48 0.312 0.514
285 0.963 1.586 285 0.859 1.414 285 1.290 2.125 285 1.671 2.752 285 1.221 2.010 282 1.425 2.346 284 2.234 3.679 285 3.740 6.160 282 1.097 1.807 276 0.913 1.504 270 0.989 1.630
Amount in edible portion of 1 pound of food as purchased
RefuserBone and skin 20%, separable fat 12%
184 .11 680
2,844 87 33 34 02 0 00 0 00 3 43
21 3 46
76 867
1,152 198 10 05 0 333 0 114
1 2 2 128 1 076
15. 220 2. 066 1. 39
37 2. 22 6
22
11.73
0.03 0.04 0.41 7.50 3.75
15.29 1.06
13.99 0.24
4.12 2.93 0.99
0.20
289
1 175 4 108 4 219 7 099 8 607 2 153 1 132 3 494 3 115 4 682 6 063 4 429 5 169 8 105
13 570 3 981 3 312 3 590
^ Yield from 6.5 oz (184 g) raw meat with refuse.
AH-8-10 (1981) NDB No. 10011
PORK, FRESH, LEG (HAM), RUMP HALF, SEPARABLE LEAN AND FAT, Raw Page 33
Nutrients and units
Amount in 100 grams, edible portion
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 1 lb 1 oz
453.6 g = 28.35 g E F
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone and skin 17%
PROXIMATE: Water g .
(kcal Food energy
i kj
Vitamin A •
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg
Vitamin B^2 ^^8 íRE. \lU .
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 , g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine *. g
63.60 234 980
18.26 17.33 0.00 0.00 0.94
.77 5 0.
21 200 329 60 1.72 0.069 0.008
1.1 0.873 0.250 4.539 0.688 0.38 4 0.65 2 7
6.24
0.01 0.02 0.22 3.88 2.06 8.02 0.51 7.37 0.14
1.84 1.61 0.14
0.09
66
0.237 0.847 0.865 1.475 1.787 0.441 0.233 0.728 0.635 0.974 1.294 0.894 1.034 1.621 2.714 0.797 0.662 0.718
1.170
0.384 0.645
0.020
0.204 0.026 0.670
2.166
0.002
0.007
0.001 0.003 0.009 0.143 0.078
0.020 0.271 0.009
0.061 0.008
0.005
1.540
288.47 1,063 4,446
82.83 78.61 0.00 0.00 4.28
.50 24 3.
94 909
1,491 273
7.82 0.313 0.036
4.8 3.960 1.134
20.589 3.121 1.73
18 2. 9
30
93
28.29
0.39
301
18.03 66
278 5.18 4.91 0.00 0.00 0.27
1 0.22 6
57 93 17 0.49 0.020 0.002
0.3 0.247 0.071 1.287 0.195 0.11 1 0.18 1 2
1.77
0.06 0.00 0.09 0.01 1.02 0.06
17.60 1.10 9.34 0.58
36.38 2.27 2.29 0.14
33.42 2.09 0.61 0.04
8.34 0.52 7.30 0.46 0.64 0.04
0.02
19
1.075 0.067 3.842 0.240 3.924 0.245 6.691 0.418 8.106 0.507 2.000 0.125 1.057 0.066 3.302 0.206 2.880 0.180 4.418 0.276 5.870 0.367 4.055 0.253 4.690 0.293 7.353 0.460 2.311 0.769 3.615 0.226 3.003 0.188 3.257 0.204
239.44 882
3,691 68.75 65.25 0.00 0.00 3.55
20 2.91
78 754
1,238 226
6.49 0.260 0.030
4.0 3.287 0.941 17.089 2.590 1.43
15 2.44 7
25
23.48
0.05 0.07 0.84
14.60 7.75
30.20 1.90
27.74 0.51
6.92 6.06 0.53
0.33
250
392 .189 .257 .553 .728
1.660 0.877 2.741 2.391 3.667 4.872 3.366 3.893 6.103 10.218 3.001 2.492 2.703
AH-8-10 (1981) NDB No. 10012
PORK, FRESH. LEG (HAM), RUMP HALF. SEPARABLE LEAN AND FAT, Cooked, roasted Page 34
Nutrients and units Amount in 100 grams, edible portion
Mean
— B —
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight
3 oz = 85 g^ 1 c = 140 g £ P
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone and skin 18%
PROXIMATE: Water . . .
fkcal
Vitamin A ■
Food energy
Protein (NX 6.25) . .
Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg
Iron mg Magnesium mg Phosphorus mg
Potassium mg
Sodium mg
Zinc mg Copper mg Manganese mg
VITAMINS:
Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg
Vitamin 8^2 ^"(^g iRE. \W .
LIPIDS: Fatty acids:
Saturated, total g 4:0 6:0 8:0
10:0
12:0
14:0
16:0
18:0
Monounsaturated, total 16:1
18:1
20:1
22:1
Polyunsaturated, total
18:2
18:3
18:4
20:4
20:5
22:5
22:6 Cholesterol Phytosterols mg
AMINO ACIDS: Tryptophan g
Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanjne g Aspartlcacid g Glutamicacid g Glycine g Proline g Serine g
g g g g g g mg
54.67 274
1,147 26.63 17.80 0.00 0.00 1.10
7 1.05
26 260 356 61 2.74 0.103 0.024
0.2 0.713 0.328 4.743 0.680 0.27 6 0.71 3
10
6.46
0.01 0.02 0.22 3.96 2.06 8.14 0.53 7.47 0.13
2.03 1.61 0.35
0.08
95
0.350 1 .242 1.270 2.155 2.613 0.649 0.342 1.063
936 423 873 322
0 1 1 1 1.533 2.403 4.024 1.181 0.982 1.065
1.003
0.585 0.991
0.024
0.305 0.036 3.554
1.384
0.004
0.052
0.012 0.221 0.116
0.031 0.417
0.092
0.005
2.491
46.47 233 975 22.63 15.13 0.00 0.00 0.93
.89 6 0.
22 221 303 52 2.33 0.088 0.020
0.2 0.606 0.279 4.032 0.578 0.23 5 0.61 2
5.49
0.06
7 6.53 384
1,606 37.28 24.92 0.00 0.0 0 1.54
10 1.46
37 364 499 85 3.84 0.144 0.0 34
0.3 0.998 0.459 6.640 0.952 0.38 8 1.00 4
13
9.05
0.01 0.02 0.02 0.03 0.19 0.31 3.37 5.54 1.75 2.89 6.92 11.39 0.45 0.74 6.35 10.46 0.11 0.19
1.73 2.85 1.37 2.25 0.30 0.49
0.11
133
0.298 0.490 1.056 1.739 1.080 1.778 1.832 3.017 2.221 3.658 0.552 0.909 0.291 0.479 0.904 1.488 0.796 1.310 1.210 1.992 1.592 2.622 1.124 1.851 1.303 2.146 2.043 3.364 3.420 5.634 1.004 1.653 0.835 1.375 0.905 1.491
203.36 ,020 ,269 99.05 66.22 0.00 0.00 4.08
26 3.89
97 967
1.325 227 10.21 0.383 0.089
0.7 2.652 1, 220
17.644 2.530 1.00
21 2.65
11 35
24.03
0 .05 0 .07 0 .83
14 .73 7 .67
30 .27 1 97
27 .80 0 50
7 .57 5 97 1 31
0.28
354
1.302 4.620 4.724 8.017 9.720 2.414 1.272 3.954 3.482 5.294 6.968 4.918 5.703 8.939
14.969 4.393 3.653 3.962
^ Yield from 5.4 oz (152 g) raw meat with refuse.
AH-8-10 (1981) NDB No. 10013
PORK, FRESH, LEG (HAM), RUMP HALF, SEPARABLE LEAN ONLY, Raw Page 35
Nutrients and units Amount in 100 grams, edible portion
Standard error
Number of samples
C D
Amount in edible portion of common measures of food
Approximate measure and weight 1 lb 1 oz
453.6 g = 28.35 g E F
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone and skin 17%, separable fat 14%
PROXIMATE: Water . . .
fkcal Food energy j , .
Protein (NX 6.25) g Total lipid (fat) g
Carbohydrate, total g
Fiber g
Ash g
MINERALS:
Calcium mg
Iron mg
Magnesium mg
Phosphorus mg
Potassium mg
Sodium mg
Zinc mg Copper mg
Manganese mg
VITAMINS: Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin B5 mg
Folacin meg
Vitamin 6^2 ^^^ (RE.
Vitamin A \IU.
LIRIOS: Fatty acids:
Saturated, total g
4:0 g 6:0 g 8:0
10:0
12:0
14:0
16:0
18:0 Monounsaturated, total
16:1
18:1
20:1
22:1 Polyunsaturated, total
18:2
18:3
18:4
20:4
20:5
22:5 22:6
Cholesterol mg
Phytosterols mg
AMINO AGIOS: Tryptophan g
Threonine g Isoleucine g
Leucine! g
Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Aspartic acid g
Glutamicacid g
Glycine g
Proline g
Serine g
g
g
72.78 138 577 21.00
5.34 0.00 0.00 1.08
6 0.
25 230 376
69 1. 0.
96 077
0.010
1.3 1.023 0.285 5.138 0.790 0.45 5 0.72 2 6
0.01 0.01 0.07 1.18 0.58 2.42 0.17 2.20 0.04
0.56 0.47 0.03
0.07
61
0.282 0.988 1.015 1.707 2.070 0.517 0.272 0.840 0.749
.126
.458
.065
.243
.949 3.263 0.958 0.796
0.221
0.230 0.313
0.012
0.217 0.027 0.658
10.015 2.249 0.064 0.003
0.297 0.057 0.010 0.312 0.042 0.000
0.067 0.630 2.100
0.000 0.000 0.004 0.069 0.034
0.010 0.129 0.002
0.028 0.002
0.004
1.006
23
23 23
23
13 23 13
11 23 11 23 1
3 23 23 11 3 2
11 2 2
73 75
377 377 377
377 377 71
377 112
314
11
330.15 625
2,616 95.27 24.23 0.00 0.00 4.91
26 3.95
111 1,042 1,706
312 8.91 0.349 0.045
640 293
23.306 3.583 2.04
21 3.27 8
28
8.40
0.02 0.03 0.30 5.35 2.63
10.99 0.77 9.98 0.17
2.54 2.11 0.13
0.29
276
20.63 39
164 5.95 1.51 0.00 0.00 0.31
.25 2 0. 7
65 107 19 0.56 0.022 0.003
0.4 0.290 0.081 1.457 0.224 0.13 1 0.20 1 2
0.52
0.00 0.00 0.02 0.33 0.16 0.69 0.05 0.62 0.01
0.16 0.13 0.01
0.02
17
0.864
14 1.279 0.080 270 4.482 0.280 277 4.604 0.288 277 7.743 0.484 285 9.390 0.587 286 2.345 0.147 48 1.234 0.077
285 3.810 0.238 285 3.397 0.212 285 5.108 0.319 285 6.613 0.413 285 4.831 0.302 282 5.638 0.352 284 8.841 0.553 285 14.801 0.925 282 4.345 0.272 276 3.611 0.226 270 3.919 0.245
227.81 431
1,805 65.74 16.72 0.00 0.00 3.39
18 2.72
77 719
1,177 215
6.15 0.241 0.031
4.0 3.202 0.892 16.082 2.473 1.41
15 2.25 6
19
5.79
0.02 0.02 0.21 3.69 1.81 7.58 0.53 6.89 0.12
1.75 1.46 0.09
0.20
191
0.883 .092 .177 .343 .479 .618
0.851 2.629 2.344 3.524 4.564 3.333 3.891 6.100
10.213 2.999 2.491 2.704
AH-8-10 (1981) NDB No. 10014
PORK, FRESH, LEG (HAM), RUMP HALF, SEPARABLE LEAN ONLY, Cooked, roasted Page 36
Amount in 100 arams. edible portion Amount in edible portion of Amount in edible portion of
N^ftri^^nts and units common measures of food 1 pound of food as purchased
Standard Number of Approximate measure and weight Refuse:Bone and skin 18%, Mean samples 3 oz
= 85 g' 1 c = 140 g separable fat 9%
C G
PROXIMATE: Water. a 59.26 0.831 12 50.37 82.96 195.01
i kcal 1 hi
221 187 309 726 Food energy • • • 923 784 1,292 3,036 Protein (NX 6.25) g 29.14 0.544 12 24.77 40.79 95.89 Total lipid (fat) . . g 10.66 0.794 12 9.06 14.92 35.07 Carbohydrate, total g 0.00 0.00 0.00 0.00 Fiber g 0.00 0.00 0.00 0.00 Ash .... g 1.18 0.022 12 1.01 1.66 3.89
MINERALS: Calcium . . . mg 7 0.327 2 6 10 24 Iron .... mg 1.14 0.038 12 0.96 1.59 3.74 Magnesium mg 29 3.981 2 24 40 94 Phosphorus . mg 285 1 242 399 938 Potassium . . mg 391 11.901 12 332 547 1,285 Sodium . . . mg 65 1.282 12 55 90 213 Zinc .... mg 3.01 0.135 12 2.56 4.22 9.92 Copper . . . mg 0.109 0.004 12 0.093 0,153 0.359 Manganese . . mg. 0.026 0.014 2 0.022 0.036 0.086
VITAMINS: Ascorbic acid . mg 0.2 0.112 3 0.2 0.3 0.7 Thiamin . . . mg 0.762 0.058 12 0.648 1.067 2.508 Riboflavin . . mg 0.356 0.016 12 0.303 0.498 1.172 Niacin . . . mg 5.020 0.204 12 4.267 7.028 16.521 Pantothenic acid mg 0.750 0.089 3 0.638 1.050 2.468 Vitamin Bg . mu 0.30 0.015 2 0.26 0.42 0.99 Folacin . . . mcg 6 5 9 20 Vitamin B^2 • mcg
IRE
0.73 3
0.037 0.270
12 2
0.62 1.02 2 4
2.39 9
^'^'"'"^ \iu. 9 0.900 2 8 13 30 LIPIDS:
Fatty acids: Saturated, total g ■ . . 3.67 3.12 5.14 12.09
4:0 g 6:0 g 8:0 g
10:0 g 0.01 0.01 0.01 0.03 12:0 g 0.01 0.01 0.02 0.04 14:0 g 0.13 0.009 133 0.11 0.18 0.42 16:0 g 2.35 0.175 133 2.00 3.2 9 7.73 18:0 g 1.18 0.088 133 1.00 1.65 3.87
Monounsaturated, total. . . g 4.79 4.07 6.71 15.76 16:1 g 0.33 0.027 133 0.28 0.46 1.09 18:1 g 4.38 0.327 133 3.72 6.13 14.42 20:1 g 0.08 0.06 0.11 0.25 22:1 g
Polyunsaturated, total . . . g 1.29 1.10 1.81 4.25 18:2 g 0.92 0.071 133 0.78 1.29 3.02 18:3 g 0.31 1 0.26 0.44 1.02 18:4 g 20:4 g 0.06 0.005 80 0.05 0.09 0.20 20:5 g 22:5 g 22:6 g
Cholesterol mg 96 2.312 11 81 134 315 Phytosterols mg
AMINO ACIDS: Tryptophan g 0.392 14 0.333 0.549 1.290 Threonine g 1.371 270 1.165 1.919 4.512 Isoleucine g 1.408 277 1.197 1.971 4.634 Leucine g 2.368 277 2.013 3.315 7.793 Lysine g 2.872 285 2.441 4.021 9.452 Methionine g 0.718 286 0.610 1.005 2.363 Cystine g 0.378 48 0.321 0.529 1.244 Phenylalanine g 1.166 285 0.991 1.632 3.837 Tyrosine g 1.040 285 0.884 1.456 3.423 Valine g 1.562 285 1.328 2.187 5.141 Arginine g 2.023 285 1.720 2.832 6.658 Histidine g 1.478 285 1.256 2.069 4.864 Alanine g 1.725 282 1.466 2.415 5.677 Asparticacid g 2.704 284 2.298 3.786 8.899 Glutamicacid g 4.527 285 3.848 6.338 14.898 Glycine g 1.329 282 1.130 1.861 4.374 Proline g 1.105 276 0.939 1.547 3.637 Serine . . . S 1.198 270 1.018 1.677 3.943
^ Yield from 6.0 oz (171 g) raw meat with refuse.
AH-8-1Ü (1981) NOB No. 10015
PORK, FRESH. LEG (HAM), SHANK HALF, SEPARABLE LEAN AND FAT, Raw Page 37
Amount in 100 grams, edible portion Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: Water g .
Food energy | .
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg
Vitamin B^ 2 ^<^g
Vitamin A |
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 . g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanlne g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
Standard Approximate n 1 lb
leasure and weight Refuse: Bone and sk1n 18% Mean error samples
= 453.6 g = 28.35 g B ■
59.26 0.825 268.79
F
16.80
G
220.44 281 1,274 80 1,045
1,175 5,332 333 4,373 16.67 0.275 75.62 4.73 62.01 23.26 0.993 105.49 6.59 86.51 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.83 0.016 3.78 0.24 3.10
6 0.214 26 2 22 0.78 0.027 3.52 0.22 2.88
19 0.536 88 6 72 184 833 52 683 279 1,264 79 1,037
55 1.165 249 16 204 1.87 8.48 0.53 6.95 0.063 0.002 0.286 0.018 0.234 0.011 0.050 0.003 0.041
0.7 3.1 0.2 2.5 0.702 3.184 0.199 2.611 0.228 1.034 0.065 0.848 3.854 17.482 1.093 14.337 0.655 2.971 0.186 2.437 0.39 1.78 0.11 1.46 4 17 1 14 0.59 2.69 0.17 2.20 2 9 1 7 7 30 2 25
8.40
0 02 0 .03 0 30 5 .21 2 79
10 .79 0 .67 9 .92 0 ,18
2 .47 2 .17 0 .20
0.10
68
0.212 0.767 0.780 1.341 1.625 0.399 0.210 0.663 0.572 0.887 1.196 0.799 0.918 1.439 2.409 0.707 0.588 0.637
0.001 0.004 0.014 0.221 0.122
0.030 0.420 0.014
0.095 0.013
0.007
1.805
38.10 2.38
0.08 0.00 0.12 0.01 1.37 0.09
23.64 1.48 12.64 0.79 48.93 3.06
3.05 0.19 44.98 2.81 0.83 0.05
11.21 0.70 9.86 0.62 0.89 0.06
0.46
309
0.03
19
0.962 0.060 3.479 0.217 3.538 0.221 6.083 0.380 7.371 0.461 1.810 0.113 0.953 0.060 3.007 0.188 2.595 0.162 4.023 0.251 5.425 0.339 3.624 0.227 4.164 0.260 6.527 0.408
10.927 0.683 3.207 0.200 2.667 0.167 2.889 0.181
31.24
0.06 0.10 1.12
19.38 10.36 40.12
2.50 36.89 0.68
9.19 8.09 0.73
0.38
253
0.789 2.853 2.902 4.989 6.045 1.484 0.781 2.466 2.128 3.300 4.449 2.972 3.415 5.353 8.961 2.630 2.187 2.370
AH-8-10 (1981) NDB No. 10016
PORK. FRESH, LEG (HAM). SHANK HALF, SEPARABLE LEAN AND FAT, Cooked, roasted Page 38
Amount in 100 grams, edible portion Nutrients and units
PROXIMATE: Water . . .
ikcal \ kj
Food energy
Protein (NX 6.25) . . Total lipid (fat) g
Carbohydrate, total g
Fiber g
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg Potassium mg
Sodium mg
Zinc mg
Copper mg
Manganese mg.
VITAMINS: Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin Bg mg
Folacin meg
Vitamin B^2 ^<:&
Vitamin A i'*^'
LIPIOS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0
10:0 12:0 14:0 16:0 18:0
Monounsatttf-ated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3
18:4
20:4
20:5
22:5
22:6
Cholesterol mg
Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g
Lysine g
Methlonine g
Cystine g
Phenylalanine g
Tyrosine g Valíne g
Arginine g
Histidine g
Aíanine g
Asparticacid g
Glutamicacid g
Glycine g
Proline g
Serine g
Mean
— B —
52.77 303
,269 24.31 22.11 0.00 0.00 0.94
6 0.97
21 239 310
58 2.93 0.098 0.028
0.3 0.577 0.301 4.457 0.585 0.39 5 0.69 2 8
8.04
0.02 0.02 0.28 4.93 2.60
10.16 0.65 9.34 0.17
2.48 2.02 0.37
0.09
92
0.314 1.126 1.148 1.962 2.376 0.587 0.310 0.969 0.844 1.296 1.727 1.186 1.369 2.146 3.593 1.054 0.877 0.951
Standard error
Number of samples
0.797
0.577 1.062
0.029
0.037
1.501
0.004
0.041
0.014 0.238 0.127
0.034 0.450
0.100
0.006
2.563
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 85 g^
— E
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone and skin 22%
1 c = 140 g
44.86 258
1., 0 7 8 20.66 18.80 0.00 0.00 0.80
5 0.83
18 203 263 50 2.49 0.083 0.024
0.3 0.490 0.256 3.788 0.497 0.33 5 0.59 2 7
6.83
0.07
78
7 3.88 425
1,776 3 4.03 30.9 6 0.00 0.0 0 1.31
1.36 30
334 434 82 4.10 0.137 0.0 39
0.5 0.808 0.421 6.240 0.819 0.5 5 7 0.9 7 3
11
11.25
0.01 0.02 0.02 0.03 0.24 0.39 4.19 6.91 2.21 3.64 8.64 14.23 0.55 0.91 7.94 13.08 0.14 0.24
2.11 3.47 1.72 2.83 0.32 0.52
0.12
129
0.267 0.440 0.957 1.576 0.976 1.607 1.668 2.747 2.020 3.326 0.499 0.822 0.264 0.434 0.824 1.357 0.717 1.182 1.102 1.814 1.468 2.418 1.008 1.660 1.164 1.917 1.824 3.004 3.054 5.030 0.896 1.476 0.745 1.228 0.808 1.331
186 .71 1,073 4,489
85 .99 78 23
0 .00 0 .00 3 .31
22 3 .44
75 844
1,097 206
10 37 0 347 0 099
1 2 2. 041 1 065
15. 769 2 070 1, 38
19 2. 45 7
28
28.43
0.06 0.08 0.99
17.45 9.20
35.95 2.30
33.05 0.60
8.78 7.16 1.32
0.30
326
1.111 3.984 4.062 6.942 8.406 2.077 1.097 3.428 2.986 4.585 6.110 4.196 4.844 7.593
12.712 3.729 3.103 3.365
^ Yield from 5.6 oz (160 g) raw meat with refuse.
AH-8-10 (1981) NOB No. 10017
PORK, FRESH, LEG (HAM), SHANK HALF, SEPARABLE LEAN ONLY, Raw Page 39
Nutrients and units
Amount in 100 grams, edible portion
Mean
— B —
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight
1 lb 1 oz 453.6 g = 28.35 g E F
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone and skin 18%, separable fat 20%
PROXIMATE: Water . . .
I kcal Food energy | ^.
Protein (NX 6.25) g Total lipid (fat, g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg
Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg
ffjcg ÍRE.
Vitamin 8^2
Vitamin A • [lU .
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g
16:1 g 18:1 g
20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine< g
Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamicacid g Glycine g Proline g Serine g
72.83 139 581 20.62
5.63 0.00 0.00 1.03
7 0.94
25 226 340 67 2.31 0.075 0.014
0.9 0.890 0.277 4.605 0.811 0.51 5 0.69 2 6
1.95
0.01 0.01 0.07 1.24 0.61 2.55 0.18 2.32 0.04
0.59 0.49 0.03
0.07
60
0.277 0.970 0.997 1.676 2.033 0.508 0.267 0.825 0.736 1.106 1.432 1.046
221 1.914 3.204 0.940 0.782 0.848
0.241
0.206 0.255
0.014
0.260 0.033 0.619
18.277 1.192 0.072 0.002
0.046 0.013 0.204
0.045
0.000 0.000 0.003 0.056 0.028
0.008 0.106 0.001
0.024 0.002
0.005
1.280
23
23 23
23
12 23 12
10 23 11 23
20 26 11
11
73 75
377 377 377
377 377 71
377 112
314
11
330.38 630 ,635 93.55 25.53 0.00 0.00 4.65
31 4.
114 1,025
25
,540 305 10.48 0.340 0.064
4.1 4.037 1.256
20.888 3. 2.
21 3. 8
26
679 31
14
8.84
0.02 0.03 0.32 5.64 2.77
11.58 0.81
10.52 0.18
2.67 2.22 0.14
0.31
271
20. 65 39
165 5. 85 1. 60 0. 00 0. 00 0. 29
2 0 27 7
64 96 19 0 66 0 021 0 004
0 3 0 252 0 .079 1 306 0 .230 0 14 1 0 .20 0 2
0.55
0.00 0.00 0.02 0.35 0.17 0.72 0.05 0.66 0.01
0.17 0.14 0.01
0.02
17
14 1.256 0.079 270 4.400 0.275 277 4.522 0.283 277 7.602 0.475 285 9.222 0.576 286 2.304 0.144 48 1.211 0.076
285 3.742 0.234 285 3.338 0.209 285 5.017 0.314 285 6.496 0.406 285 4.745 0.297 282 5.538 0.346 284 8.682 0.543 285 14.533 0.908 282 4.264 0.266 276 3.547 0.222 270 3.847 0.240
204. 81 390
1,633 57. 99 15. 83 0. 00 0. 00 2. 88
19 2 63
71 636 955 189
6 50 0 211 0 039
2 5 2 503 0 779
12 949 2 .281 1. 43
13 1 .95 5
16
5.48
0.01 0.02 0.20
50 72 18 50 52
0.11
1.66 1.38 0.08
0.19
168
0.779 2.728 2.804 4.713 5.717 1.428 0.751 2.320 2.070 3.110 4.027 2.941 3.433 5.382 9.010 2.643 2.199 2.385
AH-8-10 (1981) NDB No. 10018
PORK. FRESH, LEG (HAM), SHANK HALF, SEPARABLE LEAN ONLY, Cooked, roasted Page 40
Nutrients and units Amount in 100 grams, edible portion
PROXIMATE: Water. . . g •
íkcal y kj
g g g g g
Food energy
Protein (NX 6.25) . . Total lipid (fat) ....
Qrbohydrate, total . . Fiber
Ash
MINERALS: Calcium mg Iron mg
Magnesium mg
Phosphorus mg
Potassium mg
Sodium mg
Zinc mg
Copper mg
Manganese mg VITAMINS:
Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg Vitamin B5 mg
Folacin meg
Vitamin B^ 2 fncg
Vitamin A i'^^' \IU .
LIPIDS:
Fatty acids:
Saturated, total g 4:0
6:0 8:0
10:0
12:0
14:0
16:0
18:0
Monounsaturated, total. 16:1
18:1
20:1
22:1
Polyunsaturated, total . 18:2
18:3
18:4
20:4
20:5 22:5 22:6
Cholesterol mg Phytosterols m
AMINO ACIDS: Tryptophan g
Threonine g Isoleucine g
Leucine g Lysine g
Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g Alaníne g
Aspartlcacid g
Glutamicacid g Glycine g
Proline g Serine g
60.43 215 900 28.21 10.50 0.00 0.00 1.05
7 1.11
25 278 360 64 3.45 0.108 0.034
0.4 0.633 0.344
881 685 46
71
3.62
0.01 0.01 0.13 2.31 1.16 4.72 0.33 4.32 0.08
1.27 0.90 0.31
0.06
92
0.379 1.327 1.363 2.293 2.780 0.695 0.366 1.128 1.006 1.512 1.959 1.431 1.670 2.618 4.382 1.286 1.070 1.160
Standard error
0.578
0.607 0.760
0.032
0.043
14.091 1.576 0.122 0.004
0.049 0.022 0.293
0.048
0.009 0.168 0.084
0.027 0.313
0.068
0.005
2.506
Number of samples
11
12 12
11
1 12 1 1
12 12 12 12
1
12 12 12
12
133 133 133
133 133
133 1
80
11
Amount in edible portion of comnK>n measures of food
Approximate measure and weight
3 oz = 85 g^ 1 c = 140 g — E F
51 36 183 765 23 98 8 92 0 00 0 00 0 89
6 0 95
21 236 306 54 2. 93 0 092 0 029
0. 3 0. 538 0. 292 4. 149 0. 582 0 39 5 0. 61 2 6
3.07
0.01 0.01 0.11 1.97 0.98 4.01 0.28 3.67 0.06
1.08 0.77 0.26
0.05
78
84.60 301
,260 39.49 14.69 0.00 0.00 1.47
10 1.56
34 389 504 90 4.82 0.151 0.048
0.6 0.886 0.482 6.833 0.959 0.64 9 1.00 3
10
5.06
0.01 0.02 0.18 3.24
62 61 46 04
0.11
1.78 1.27 0.43
0.09
129
14 0.322 0.531 270 1.128 1.858 277 1.159 1.908 277 1.949 3.210 285 2.363 3.892 286 0.591 0.973 48 0.311 0.512
285 0.959 1.579 285 0.855 1.408 285 1.285 2.117 285 1.665 2.743 285 1.216 2.003 282 1.420 2.338 284 2.225 3.665 285 3.725 6.135 282 1.093 1.800 276 0.910 1.498 270 0.986 1.624
Amount in edible portion of 1 pound of food as purchased
Refuse:Bone and skin 22%, separable fat 14%
175.42 624 ,613 81.89 30.47 0.00 0.00 3.05
.23 20 3.
71 807
1,046 186 10.00 0.314 0.099
1.2 1.838 0.999 14.170
.989
.34 1 1,
18 2. 6
20
07
10.50
0.03 0.03 0.36 6.72 3.36
13.70 0.95
12.53 0.22
3.69 2.62 0.89
0.18
268
1.100 3.852 3.957 6.657 8.070 2.018 1.062 3.275 2.920 4.389 5.687 4.154 4.848 7.600
12.721 3.733 3.106 3.367
Yield from 6.9 oz (195 g) raw meat with refuse.
AH-8-1Ü (1981) NOB No. 10019
PORK, FRESH, LOIN, WHOLE, SEPARABLE LEAN AND FAT, Raw Page 41
Nutrients and units
Amount in 100 grams, edible portion
-B ■
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 1 chop 1 lb = 119 g^ = 453.6 g
— E" — F
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone 21%
PROXIMATE: 6 8.97 Water g ^ ■ ■ ^go 345 Foodenergy {*J^ ; ' 1,212 1»^^2 ^^
Protein (NX 6.25) g . . . l^'^^ 28.*7 3 Total lipid (fat) g . . . -^^-^^ 0.00 Carbohydrate, total g • ■ ■ 'í''í'' Q^QO
:r:■.:•.:•.■.::■.•. l::: ^-.H MINERALS: y
"-o" '"^- ■ • /ft 21 Magnesium mg- • ■ ¿° 224 Phosphorus '"^- • ■ on. 346 Potassium mg. . . ^^ ^ g^ Sodium wg... ^i7fi 209
^'"'^ ""'•■■ 0 064 0:076 Copper ^i- - ■ l'l\\ 0.013 Manganese mg. . . u.uii
VITAMINS: 0.8 Ascorbicacid mg. . . ^^'' ^^g^g Thiamin mg. . . ^^-I^' ^^294
Pantothenic acid mg. . . n -5« 0 45 Vitamin Bö mg. . . U . J » ^ • Folacin meg . . ^ r\ oc VitammBi2 ^<^^ . . <J • ' <5
[«£. . . 2 ;^ Vitamin A ^jy g ^
LIPIDS: Fatty acids: ^ .^ -r
Saturated, total g ■ • ■ 8.7 0 iU.JD 4:0 g • • • 6:0 g • • • 8:0 g . • . „ ^„
10:0 g . . . 0.02 0.02 12:0 g . . . 0.03 0.03 14:0 g . . . 0.31 0.37 16:0 g . . . 5.41 6 43 18:0 g . . . 2.87 3.42
Monounsaturated, total. . . g . . . 11.18 n^ 16:1 g ... 0.70 0.84 18:1 S - ■■ 10.27 12.22 20:1 g... 0.19 0.22 22:1 g...
Polyunsaturated, total ...g... 2.56 3.0b 18:2 g ... 2.25 2.67 18:3 g ... 0.20 0.24 18:4 g ... 20:4 g... 0.12 0.14 20:5 g ... 22:5 g ... 22:6 g ...
Cholesterol mg. . . 68 81 Phytosterols mg. . .
AMINO ACIDS: 0.2 56 Tryptophan g ■ ■ • ' 0.923 Threonine g ■ ■ • ' 0.9 39
'^'«"^'"« ^ ■ • • 1 356 1.614 Leucine ^ • • • ^'^^^ 1.954 Lysine g ■ ■ ■ • 0.481 l^ethionine g ■ ■ - n*?13 0.253
Cysti"« ^ ■ • • 0 670 0.797 Phenylalanine g • • • ^«^^^ 0.689
?;7r g ■ ■ ■ 0.896 1.066
A^S'"'"^ l ■ ■ ■ 0 ao9 0.963 "•'^^'^'"^ f • • • 0*930 1.107
AsP^'-ti*^^*^'^ ^ • • • ^- 2.905 Qutamicacid g • ■ ■ ^-^ 0.852
^'y^'"^ l • • ' 0 595 0.708 Proline g • ■ ■ ^'^„^ n7AQ Serine ^ • • • 0-646 0.769
1 With refuse = 151 g. Weight applies to chop cut 3 per pound with refuse.
262. 92 1,314 5,497
76. 40 109. 50
0. 00 0. 00 3. 89
28 3. ,25
81 852
1,321 240
7. .96 0, .290 0. .050
3, .1 3, .615 1 .120
20, .344 3 .003 1 .73
17 3 .29
10 34
39.45
0.08 .12 .42
24.52 13.04 50.
3. 46.58 0.86
11.62 10.19 0.90
0.53
310
0.975 3.520 3.579 6.151 7.448 1.833 0.966 3.039 2.626 4.064 5.475 3.670 4.218 6.613
11.072 3.248 2.699 2.930
207. 68 1,038 4,342
60. 34 86. 50 0. 00 0. 00 3. ,07
22 2. .57
64 673
1,043 190
6. .29 0, .229 0, .039
2 .5 2, .856 0 .885
16 .070 2 .372 1 .37
13 2 .60
27
31.16
0.06 0.10 1.12
19.37 10.30 40.06 2.52
36.80 0.68
9.18 8.05 0.71
0.42
245
0.770 2.780 2.827 4.859
883 448 763 401 075
3.210 4.325 2.899 3.332 5.224 8.746 2.565 2.132 2.315
AH-8-10 (1981) NDB No. 10020
PORK, FRESH, LOIN, WHOLE, SEPARABLE LEAN AND FAT, Cooked, braised Page 42
Nutrients and units Amount in 100 grams, edible portion
PROXIMATE: Water . . . 8 ■
kcal kj .
Food energy
Protein (NX 6.25) . . Total lipid (fat) ....
Carbohydrate, total . . Fiber g _
Ash g ^
MINERALS:
Calcium rng. Iron rng.
Magnesium rng.
Phosphorus mg.
Potassium rng.
Sodium rng.
Zinc rng.
Copper mg.
Manganese mg. VITAMINS:
Ascorbic acid mg.
g
Thiamin . mg. Riboflavin mg.
Niacin mg.
Pantothenic acid mg. Vitamin B5 mg. Folacin meg
Vitamin B^2 ^cg
Vitamin A i^^- \W .
LIPIDS:
Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g
12:0 g
14:0. g
16:0 g
18:0 g
Monounsaturated, total. . . g 16:1 g
18:1 g
20:1 g
22:1 g Polyunsaturated, total . . . g
18:2 g
18:3 g
18:4 g
20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINOACIDS: Tryptophan g
Threonine ^. . . g Isoleucine g
Leucine g Lysine g
Methionine g
Cystine g
Phenylalanine g
Tyrosine g Valine g
Arginine g
Histidine g
Alanine g Asparticacid g
Glutamicacid g Glycine g Proline g Serine g
Mean
— B —
43.81 368
1,538 27.16 27.90 0.00 0.00 1.10
1.16 20
199 345 65 3.03 0.109 0.015
0.3 0.608 0.301 5.969 0.574 0.36 4 0.79 3 9
10.09
0.03 0.03 0.35 6.22 3.27
12.81 0.82
11.78 0.22
3.15 2.55 0.49
0.11
102
0.350 1.257 1.281 2.191 2.654 0.655
345 1.082 0.941 1.447 1.934 1.321 1.522 2.387 3.996 1.173 0.975 1.057
0
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 1 chop 85 g^ = 71 g2
— E F
37 .24 312
1.307 23 .09 23 .71 0 .00 0 .00 0 .93
7 0 .99
17 170 293 56 2 58 0 093 0. 013
0 3 0. 517 0 256 5. 074 0. 488 0. 31 3 0. 67 2 8
8.57
0.09
87
31 .11 261
r,092 19 .28 19 .81 0 .00 0 .00 0 .78
6 0 .82
14 142 245 46 2 15 0 077 0. Oil
0 2 0. 432 0 214 4. 238 0. 408 0. 26 3 0. 56 2 7
7.16
0.02 0.02 0.03 0.02 0.30 0.25 5.29 4.42 2.78 2.32
10.89 9.10 0.70 0.59
10.01 8.36 0.18 0.15
2.67 2.23 2.17 1.81 0.41 0.34
0.08
73
0.298 0.249 1.068 0.892 1.089 0.910 1.862 1.556 2.256 1.884 0.557 0.465 0.293 0.245 0.920 0.768 0.800 0.668 1.230 1.027 1.644 1.373 1.123 0.938 1.294 1.081 2.029 1.695 3.397 2.837 0.997 0.833 0.829 0.692 0.898 0.750
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone 20% '
158 .99 1,334 5,582
98 .57 101 .23
0 .00 0 .00 3 .99
31 4 .21
72 724
1,251 237 11 00 0 396 0 054
1 1 2 206 1 092
21. 662 2 083 1. 31
15 2. 86
10 34
36.61
0.09 0.12 1.27
22.59 11.87 46.50
2.99 42.73 0.78
11.41 9.26 1.76
0.40
371
1.270 4.562 4.649 7.951 9.631 2.377 1.252 3.927 3.415 5.251 7.018 4.794 5.523 8.662
14.501 4.257 3.538 3.836
^ Yield from 6.4 oz (180 g) raw meat with refuse. ^ With refuse = 89 g.
AH-8-10 (1981) NDB No. 10021
PORK, FRESH, LOIN. WHOLE, SEPARABLE LEAN AND FAT, Cooked, broiled Page 43
Nutrients and units Amount in 100 grams, edible portion
Mean
— B —
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 1 chop 85 g^ = 82 g^
— E F
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone 21%
PROXIMATE: Water g .
Food energy | ,
Protein (NX 6.25) g
Total lipid (fat) g
Carbohydrate, total g
Fiber g
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg
Potassium mg
Sodium mg
Zinc mg
Copper tng
Manganese mg
VITAMINS: Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin B5 mg Folacin meg
Vitamin 8^2 ^^^ (RE.
Vitamin A • [lU .
g
LIPIDS: Fatty acids:
Saturated, total. . . 4:0
6:0 8:0
10:0
12:0
14:0
16:0
18:0 Monounsaturated, total
16:1
18:1
20:1
22:1 Polyunsaturated, total
18:2
18:3
18:4
20:4
20:5 g 22:5 g 22:6 g
Cholesterol mg
Phytosterols mg
AMINO ACIDS: Tryptophan g
Threonine g Isoleucine g
Leucine g
Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Aspartic acid g
Glutamic acid g
Glycine g
Proline g
Serine g
47.98 346
,449 23.58 27.24 0.00 0.00 1.17
n 7 0.
25 235 351
66 2.45 0.089 0.009
0.3 0.841 0.358 5.266 0.752 0.38 5 0.98 3
9.83
0.0 3 0.03 0.34
07 18
12.49 0.81
11.48 0.21
3.08 2.48 0.50
0.11
94
0.303 1.090 1.110 1.901 2.303 0.568 0.300 0.940 0.815 1.256 1.681
.144 ,318 .066 ,460
1.015 0.844 0.916
40.78 294
1,232 20.04 23.15 0.00 0.00 1.00
6 0.69
21 200 298 56 2.09 0.076 0.008
0.2 0.715 0.304 4.476 0.639 0.32 4 0.84 2 8
.36
0.09
80
39.34 284
1,188 19.33 22.34 0.00 0.00 0.96
5 0.66
20 193 287 54 2.01 0.073 0.007
0.2 0.690 0.294 4.318 0.617 0.31 4 0.81 2 7
8.06
0.02 0.02 0.03 0.03 0.29 0.28 5.16 4.98 2.71 2.61
10.61 10.24 0.69 0.66 9.75 9.41 0.17 0.17
2.62 2.53 2.11 2.03 0.42 0.41
0.09
77
0.258 0.248 0.927 0.894 0.944 0.910 1.616 1.559 1.958 1.888 0.483 0.466 0.255 0.246 0.799 0.771 0.693 0.668 1.068 1.030 1.429 1.378 0.972 0.938 1.120 1.081 1.756 1.694 2.941 2.837 0.863 0.832 0.717 0.692 0.779 0.751
171.91 1,241 5,193
84.48 97.60 0.00 0.00 4.20
24 2.90
88 841
1,256 238
8.79 0.319 0.032
1.0 3.013 1.283
18.868 2.694 1.36
16 3.52
10 32
35.24
0.09 0.11 1.23
21.75 11.40 44.74
2.89 41.12 0.73
11.05 8.89 1.78
0.38
338
1.086 3.905 3.977 6.811 8.252 2.035 1.075 3.368 2.920 4.500 6.023 4.099 4.722 7.402
12.397 3.637 3.024 3.282
^ Yield from 5.5 (156 g) raw meat with refuse. ^ With refuse = 104 g.
AH-8-10 (1981) NDB No. 10022
PORK, FRESH, LOIN, WHOLE, SEPARABLE LEAN AND FAT, Cooked, roasted Page 44
Amount in 100 grams, edible portion Nutrients and units
PROXIMATE: Water g .
Food energy | ^^^
Protein (NX 6.25) g
g
Total lipid (fat)
Carbohydrate, total Fiber
Ash
MINERALS: Calcium mg Iron mg
Magnesium mg
Phosphorus mg Potassium mg
Sodium mg
Zinc mg
Copper mg
Manganese mg
VITAMINS: Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg Vitamin B5 mg
Folacin meg
Vitamin B]2 ^<^g ÍRE.
Vitamin A ■ \IU.
LIRIOS: Fatty acids:
Saturated, total 4:0
• g
6:0
8:0 a
10:0. . . .
12:0
14:0
16:0
18:0
Monounsaturated, total. . 16:1
■ g
18:1
20:1 ....
22:1
Polyunsaturated, total . . 18:2
• g
18:3
18:4. . . 20:4 20:5 .
22:5 . 22:6
Cholesterol
Phytosterols
AMINO AGIOS: Tryptophan
Threonine . . .
. mg
. rng
■ g
Isoleucine ....
Leuclne . g Lysine . g Methionine
Cystine . g • g
Phenylalanine
Tyrosine . g
g
Valine g
Arginine . g Histidine g
Alanjne . g Asparticacid
Glutamicacid
Glycine
. g
. g
. g Proline . g Serine . g
Mean
— B —
51.25 319
1,3 36 23.44 24.29 0.00 0.00 1.00
8 1.01
19 221 318 63 2.62 0.093 0.014
0 3 0.719 0.317 5.385 0.552 0.38 5 0.87 2
8.78
0.02 0.03 0.30 5.42 2.83
11.12 0.72
10.23 0.18
2.76 2.20 0.45
0.10
90
0.304 1.086 1.108 1.892 2.292 0.566 0.299 0.934 0.814 1.249 1.665 1.144 1.321 2.071 3.468 1.018 0.846 0.917
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 1 chop 85 g^ = 82 g2
— E F —
43.56 271
1,135 19.92 20.65 0.00 0.00 0.85
7 0.86
16 188 271 53 2.23 0.079 0.012
0.2 0.611 0.269 4.577 0.469 0.33 4 0.74 2 7
7.46
0.09
77
42.02 262
1,095 19.22 19.92 0.00 0.00 0.82
7 0.83
16 181 261 52 2.15 0.076 0.011
0.2 0.5 90 0.260 4.416 0.45 3 0.31
72
7.20
0.01 0.01 0.03 0.02 0.26 0.25 4.60 4.44 2.41 2.32 9.46 9.12 0.61 0.59 8.69 8.38 0.15 0.15
2.34 2.26 1.87 1.81 0.38 0.37
0.09
74
0.258 0.2 49 0.923 0.891 0.942 0.909 1.608 1.551 1.948 1.879 0.481 0.464 0.254 0.2 45 0.794 0.766 0.692 0.667 1.062 1.024 1.415 1.365 0.972 0.938 1.123 1.083 1.760 1.698 2.948 2.844 0.865 0.835 0.719 0.694 0.779 0.752
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone 22%
181.32 1,129 4,725
82.92 85.95 0.00 0.00 3.54
.57 28
3. 68
782 1,126
222 9.28 0.329 0.050
1.0 2.544 1.122
19.052 1.953 1.36
17 3.09 9
29
31.05
0.06 0.11 1.07
19.16 10.02 39.36 2.54
36.18 0.64
9.75 7.79 1.59
0.37
319
1.076 842 920 694 109 003 058 30 4 880 419 891 047 674
7.327 12.270 3.602 2.993 3.244
■^ Yield from 5.5 oz (156 g) raw meat with refuse. 2 With refuse = 106 g.
AH-8-10 (1981) NDB No. 10023
PORK. FRESH, LOIN. WHOLE. SEPARABLE LEAN ONLY. Raw Page 45
Nutrients and units Amount in 100 grams, edible portion
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 1 chop 1 lb = 91 g^ = 453.6 g
— E F
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone 21%, fat 19%
separable
PROXIMATE: Water . . .
fkcal
Vitamin A ■
Food energy
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg Vitamin B^2 ""^^
tRE. \W .
LIPIDS: Fatty acids:
Saturated, total g 4:0 g . 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4. g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO AGIOS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamicacid g Glycine g Proline g Serine g
70.55 156 654 20.68 7.54 0.00 0.00 1.05
7 0.85
23 230 353
64 2.14 0.075 0.014
0.9 1.007 0.300 5.403 0.814 0.53 5 0.86 2 7
2.61
0.01 0.01 0.09 1.67 0.82 3.42 0.24 3.11 0.05
0.79 0.66 0.04
0.09
60
0.278 0.973 0.999 1.681 2.038 0.510 0.268 0.827 0.738 1.109 1.436 1.049 1.224 1.919 3.213 0.943 0.784 0.850
0.159
0.077 0.177
0.004
0.121 0.015 0.171 1.952 1.672 1.160 0.025 0.001 0.000
0.031 0.019 0.066
0.014
0.009
0.000 0.001 0.003 0.040 0.020
0.007 0.075 0.002
0.020 0.003
0.005
0.436
77
78 77
72
36 115 72 75 60
111 60 96 60
89 87 60
61
60
73 75
377 377 377
377 377 71
377 112
314
64
64.20 142 595 18 6
82 86
0.00 0.00 0.95
7 0.78
21 209 322 58 1.95 0.068 0.013
0.8 0.916 0.273 4.917 0.741 0.48 4 0.79 2 6
2.38
0.01 0.01 0.09 1.52 0.74 3.11 0.22 2.83 0.05
0.72 0.60 0.04
0.08
55
320.03 709
2,967 93.82 34.21 0.00 0.00 4.76
.86 33 3.
103 1,042 1,603
291 9.72 0.340 0.064
4.1 4.568 1.361
24.508 3.692 2.39
21 3.
10 31
92
11.85
0 03 0 .04 0 43 7 .56 3 71
15 .50 1 .08
14 .09 0 .24
3 .58 2 .98 0 .19
0.42
274
14 0.253 1.261 270 0.885 4.414 277 0.909 4.531 277 1.530 7.625 285 1.855 9.244 286 0.464 2.313 48 0.244 1.216
285 0.753 3.751 285 0.672 3.348 285 1.009 5.030 285 1.307 6.514 285 0.955 4.758 282 1.114 5.552 284 1.746 8.705 285 2.924 14.574 282 0.858 4.277 276 0.713 3.556 270 0.774 3-.856
192.05 426
1,780 56.30 20.53 0.00 0.00 2.86
.32 20 2.
62 626 962 174
5.83 0.204 0.038
2.4 2.741 0.817 14.707 2.216 1.43
13 2.35 6
19
7.11
0.02 0.02 0.26 4.53 2.23 9.30 0.65 8.46 0.14
2.15 1.79 0.11
0.25
164
0.757 2.649 2.719 4.576 5.547 1.388 0.729 2.251 2.009 3.01^ 3.909 2.855 3.332 5.224 8.746 2.567 2.134 2.314
^ With refuse = 151 g. Weight applies to chop cut 3 per pound with refuse.
AH-8-10 (1981) NOB No. 10024
PORK, FRESH, LOIN, WHOLE, SEPARABLE LEAN ONLY, Cooked, braised Page 46
Amount in 100 grams, edible portion Nutrients and units
PROXIMATE: Water . . .
Food energy { , , I kj
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron rng Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg
Vitamin A
Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg
Vitamin B^2 ^^i IRE. \w.
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0
10:.0 12:0 14:0 16:0 18:0
Monounsaturated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenyialanine g Tyrosine g Valine g Argínine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Prolinc g Serine g
g g g g g g g g g g g g g g g g g g g mg
Mean
— B —
51.12 273
1,140 32.98 14.60 0.00 0.00 1.29
10 1.40
24 239 419 75 3.72 0.125 0.018
0.4 0.688 0.356 6.940 0.701 0.45 5 0.84 2
5.04
0.02 0.02 0.17 3.22 1.61 6.57 0.46 6.00 0.11
1.78 1.26 0.43
0.09
105
0.443 1.551 1.594 2.681 3.251 0.813 0.427
319 177 768 290
1.673 1.952 3.061 5.124 1.504 1.251 1.356
Standard error
Number of samples
^ Yield from 8.2 oz (232 g) raw meat with refuse. ^ With refuse = 89 g.
Amount in edible portion of common measures of food
Approximate measure and weight 3 OZ 1 chop 85 g^ = 55 g2
— E F
43.45 232 969 28.03 12.41 0.00 0.00 1.10
8 1.19
20 203 356
63 3.16 0.106 0.015
0.3 0.585 0.303 5.899 0.596 0.38 4 0.72 2 7
4.28
0.07
90
28 .12 150 627 18 .14 8 .03 0 .00 0 00 0 .71
5 0 .77
13 132 230 41 2 05 0 069 0. 010
0 2 0. 378 0 196 3. 817 0 386 0. 25 3 0. 46 1 5
2.77
0.02 0.01 0.02 0.01 0.15 0.09 2.74 1.77 1.37 0.88 5.58 3.61 0.39 0.25 5.10 3.30 0.09 0.06
1.51 0.98 1.07 0.69 0.37 0.24
0.05
58
0.377 0.244 1.318 0.853 1.355 0.877 2.279 1.475 2.763 1.788 0.691 0.447 0.363 0.235 1.121 0.725 1.000 0.647 1.503 0.972 1.947 1.260 1.422 0.920 1.659 1.074 2.602 1.684 4.355 2.818 1.278 0.827 1.063 0.688 1.153 0.746
Amount in edible portion of 1 pound of food as purchased
Refuse:Bone 19%, separable fat 19%
143.75 766 ,206 92.74 41.06 0.00 0.00 3.63
U 27 3.
66 672
1,178 210 10.46 0.352 0.051
1 935 001
19.515 .971 .26
37
1 1
14 2 7
23
14.17
0 .05 0 .05 0 .48 9 .06 4 .52
18 .47 1 29
16 .88 0 30
5 .00 3 55 1 .21
0.24
296
1.246 4.361 .482 .539 .142 .286 .201 .709 .310
4.972 6.439 4.704 5.489 8.608
14.409 4.229 3.518 3.813
AH-8-10 (1981) NDB No. 10025
PORK, FRESH, LOIN, WHOLE, SEPARABLE LEAN ONLY, Cooked, broiled Page 47
Nutrients and units
Amount in 100 grams, edible portion
Mean
— B —
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 1 chop
= 85 g' = 66 g' — E F —
Amount in edible portion of 1 pound of food as purchased RefuserBone 21%, separable
fat 16%
PROXIMATE: Water . . .
Food energy • • • •
Protein (NX 6.25) . Total lipid (fat) . . . Carbohydrate, total , Fiber Ash
MINERALS: Calcium Iron , Magnesium . . . . Phosphorus ... Potassium .... Sodium Zinc Copper Manganese ....
VITAMINS: Ascorbic acid ... Thiamin Riboflavin .... Niacin Pantothenic acid. . Vitamin Bg . . . Folacin Vitamin B^2 • • •
Vitamin A
LIPIDS: Fatty acids:
Saturated, total.... 4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total. 16:1 18:1 20:1 22:1
Polyunsaturated, total . 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol Phytosterols
AMI NO ACIDS: Tryptophan Threonine Isoleuclne Leucine Lysine Methionine Cystine Phenylalanine Tyrosine Valine Arginine Histidine Alanine Aspartic acid Glutamicacid Glycine Proline Serine
íkcal
mg mg mg mg mg mg mg mg mg.
mg mg mg mg mg mg mcg mcg
IRE.
g g g g g g g g g g g g g g g g mg mg
g g g g g g g g g g g g g g g g g g
55.50 257
1,074 27.84 15.29 0.00 0.00 1.36
.93 7 0.
29 279 418
75 2.92 0.098 0.010
0.3 0.971 0.421 5.950 0.908 0.46 5 1.08 2
5.27
0.02 0.02 0.18 3.37 1.68 6.87 0.48 6.29 0.11
1.86 1.32 0.45
0.09
95
0.374 1.309 1.345 2.263 2.744 0.686 0.361 1.114 0.993 1.492 1.933 1.412 1.648 2.583 4.325 1.269 1.056 1.145
47.18 218 913 23.66 13.00 0.00 0.00 1.16
6 0.79
25 237 355
64 2.48 0.083 0.009
0.3 0.825 0.358 5.058 0.772 0.39 5 0.92 2 7
4.4g
0.07
31
0.318 1.113 1.143 1.924 2.332 0.583 0.307 0.947 0.844 1.268 1.643 1.200 1.401 2.196 3.676 1.079 0.898 0.973
36.63 169 709
18.37 10.09 0.00 0.00 0.90
5 0.61
19 184 276
49 1.93 0.065 0.007
0.2 0.641 0.278 3.927 0.599 0.30 4 0.71 2 5
3.48
0.02 0.01 0.02 0.01 0.15 0.12 2.86 2.22 1.43 1.11 5.84 4.53 0.41 0.32 5.34 4.15 0.09 0.07
1.58 1.23 1.12 0.87 0.38 0.30
0.06
63
0.247 0.864 0.888 1.494 1.811 0.453 0.238 0.735 0.655 0.985 1.276 0.932 1.088 1.705 2.855 0.838 0.697 0.756
158. 62 734
3,071 79. 57 43. 70 0. 00 0. 00 3, 89
21 2 66
84 797
1,195 214
8 35 0 280 0 029
1 .0 2 775 1 .203
17 005 2 .595 1 .31
15 3 .09 7
23
15.07
0.05 0.05 0.52 9.63 4.81
19.64 1.37
17.97 0.30
5.31 3.78 1.29
0.25
272
1.069 3.741 3.844 6.468 7.842 1.961 1.032 3.184 2.838 4.264 5.525 4.035 4.710 7.382
12.361 3.627 3.018 3.272
^ Yield from 6.9 oz (196 g) raw meat with refuse. 2 With refuse = 104 g.
AH-8-10 (1981) NDB No. 10026
PORK, FRESH. LOIN, WHOLE. SEPARABLE LEAN ONLY, Cooked, roasted Page 48
Nutrients and units Amount in 100 grams, edible portion
PROXIMATE: Water g ,
Food energy | ^'^^
Protein (NX 6.25) g . Total lipid (fat) g ,
Carbohydrate, total g . Fiber g ,
Ash g _
MINERALS: Calcium mg.
Iron mg.
Magnesium mg.
Phosphorus mg.
Potassium mg.
Sodium mg.
Zinc mg.
Copper mg.
Manganese mg. VITAMINS:
Ascorbic acid mg.
Thiamin mg.
Riboflavin mg.
Niacin mg.
Pantothenic acid mg.
Vitamin Bg mg. Folacin meg
Vitamin B^2 *»cg ÍRE.
Vitamin A \w. LIPIOS:
Fatty acids:
Saturated, total. . . 4:0
6:0 8:0
10:0
12:0
14:0
16:0
18:0
Monounsaturated, total
16:1
18:1
20:1
22:1
Polyunsaturated, total 18:2
18:3
18:4.
20:4
20:5 22:5 22:6
Cholesterol mg Phytosterols m
AMINO ACIDS: Tryptophan g
Threonine g isoleucine g
Leucine g Lysine g
Methionine g
Cystine g
Phenylalanine g
Tyrosine g
Valine g
Arginine g
Histidine g
Atanine g Asparticacid g
Glutamicacid g Glycine g Proline g Serine g
58.08 240
1,005 26.90 13.90 0.00 0.00 1.12
9 1.15
22 254 367 69 3.04 0.101 0.016
0.3 0.800 0.360 5.970 0.640 0.45 6 0.93 2 7
4.79
0.01 0.02 0.16 3.07 1.53 6.24 0.43 5.72 0.10
1.68 1.20 0.40
0.09
90
0.362 1.265 1.300 2.186 2.651 0.663 0.349 1.076 0.960 1.442 1.868 1.364 1.592 2.496 4.179 1.227 1.020 1.106
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 1 chop 85 g^ = 69 9^ - E F —
49.37 204 854 22.87 11.82 0.00 0.00 0.95
7 0.98
19 216 312 59 2.58 0.086 0.014
0.3 0.680 0.306 5.075 0.544 0.38 5 0.79 2 6
4.07
0.07
77
40 .08 166 694 18 .56 9 .59 0 .00 0 .00 0 .77
6 0 .79
15 175 253 48 2 10 0 070 0. Oil
0 2 0. 552 0 248 4. 119 0. 442 0. 31 4 0. 64 2 5
3.31
0.01 0.01 0.02 0.01 0.14 0.11 2.61 2.12 1.30 1.06 5.31 4.31 0.37 0.30 4.86 3.94 0.08 0.07
1.43 1.16 1.02 0.82 0.34 0.28
0.06
62
0.308 0.250 1.075 0.873 1.105 0.897 1.858 1.508 2.253 1.829 0.564 0.457 0..297 0.241 0.915 0.742 0..816 0.662 1.226 0.995 1..588 1.289 1..159 0.941 1..353 1.098 2..122 1.722 3.552 2.884 1.043 0.847 0.867 0.704 0„940 0.763
Amount in odible portion of 1 pound of food as purchased
RefusezBone 22%, separable fat 13%
171 .22 708
2.963 79 .30 40 .98 0 .00 0 .00 3 .30
26 3 .39
65 749
1,082 203
8 96 0 .298 0. 047
1 0 2. 358 1, 061
17. 600 1. 887 1. 33
16 2. 74 6
22
14.12
0 .03 0 .06 0 .48 9 .05 4 51
18 .40 1 27
16 .85 0. 28
4 96 3. 52 1. 19
0.25
265
1.067 3.729 3.832 6.444 7.815 1.955 1.029 3.172 2.830 4.251 5.5Ö7 4.021 4.693 7.358
12.320 3.617 3.007 3.260
^ Yield from 6.6 oz (187 g) raw meat with refuse. ^ With refuse = 106 g.
AH-8-10 (1981) NDB No. 10027
PORK, FRESH. LOIN/BLADE, SEPARABLE LEAN AND FAT, Raw Page 49
Nutrients and units Amount in 100 grams, edible portion
Standard error
C —
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 1 chop 1 lb = 110 g^ = 453.6 g E F
Amount in edible portion of 1 pound of food as purchased Refuse: Bone 27%
PROXIMATE:
Water . . . • g ' {kcal
kj Food energy
Protein (NX 6.25) . . Total lipid (fat) g
Carbohydrate, total g
Fiber g
Ash g
MINERALS: Calcium mg
Iron mg Magnesium mg
Phosphorus mg
Potassium mg
Sodium mg
Zinc mg
Copper mg
Manganese mg
VITAMINS: Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin Bg mg
Folacin meg
Vitamin 6^2 ^<^g
Vitamin A ■ IRE. \IU .
LIPIDS: Fatty acids:
Saturated, total. . .
4:0
6:0
8:0
10:0
12:0
14:0
16:0
18:0 Monounsaturated, total
16:1
18:1
20:1
22:1 Polyunsaturated, total
18:2
18:3
18:4
20:4
20:5
22:5 22:6 g
Cholesterol mg
Phytosterols mg
AMINO ACIDS: Tryptophan g
Threonine g Isoleucine g
Leucine g
Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Aspartic acid g
Glutamic acid g
Glycine g Proline g
Serine g
g
55.64 323
,353 15.38 28.56 0.00 0.00 0.80
10 0.80
15 166 282
52 2.22 0.064 0.010
0.6 0.628 0.226 3.590 0.604
37
69
10.27
0.02 0.03 0.37 6.39 3.38
13.21 0.84
12.13 0.22
3.0 3 2.65 0.23
0.15
72
0.194 0.705 0.715 1.235 1.495 0.366 0.194 0.611 0.524 0.816 1.109 0.730 0.836 1.310 2.194 0.644 0.535 0.580
1.249
0.410 1.375
0.027
0.048
1.397
0.002
0.002 0.005 0.019 0.306 0.165
0.041 0.581 0.016
0.130 0.016
0.011
2.19?
61.21 356
,488 16.91 31.42 0.00 0.00 0.88
11 0.88
16 182 311 57 2.44 0.070 0.011
0.6 0.691 0.249 3.949 0.664 0.41 4 0.76 3
11.30
0.17
79
252.39 1,466 6,136
69.74 129.57
0.00 0.00 3.62
.63 47 3.
68 752 ,280 236 10.06 0.290 0.045
2.7 2.849 1.025
16.284 2, 1.
16 3.
10 35
740 68
13
46.56
0.02 0.10 0.04 0.15 0.41 1.68 7.03 28.99 3.72 15.35 4.54 59.94 0.92 3.79 3.34 55.02 0.24 1.01
3.33 13.74 2.91 12.01 0.25 1.04
0.69
327
0.213 0.880 0.776 3.198 0.787 3.243 1.359 5.602 1.645 6.781 0.403 1.660 0.213 0.880 0.672 2.771 0.576 2.377 0.898 3.701 1.220 5.030 0.803 3.311 0.920 3.792 1.441 5.942 2.413 9.952 0.708 2.921 0.589 2.427 0.638 2.631
184.23 1,070 4,479
50.91 94.58 0.00 0.00 2.65
.65 34 2.
49 549 935 172
7.34 0.212 0.033
1.9 2.079 0.748 11.886 2.000 1.23
11 2.28 8
26
34.00
0.07 0.11 1.23
21.16 11.20 43.75 2.76
40.16 0.74
10.03 8.77 0.76
0.50
239
0.642 2.334 2.367 4.089 4.950 1.212 0.642 2.023 1.735 2.702 3.672 2.417 2.768 4.337 7.264 2.132 1.771 1.920
^ With refuse = 151 g. Weight applies to chop cut 3 per pound with refuse.
AH-8-10 (1981) NDB No. 10028
PORK, FRESH, LOIN. BLADE. SEPARABLE LEAN AND FAT. Cooked, braised Page 50
Amount in 100 grams, edible portion Nutrients and units
PROXIMATE: Water g .
Food energy { , ^ kj
Protein (NX 6.25) g Total lipid (fat) g
Carbohydrate, total g Fiber g
Ash g MINERALS:
Calcium mg ntg
Magnesium mg
Phosphorus mg Potassium mg
Sodium mg
Zinc mg
Copper mg
Manganese mg
VITAMINS:
Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg Vitamin B5 mg
Folacin meg
Vitamin B^2 • • ^cg
Vitamin A i^^' \w. LIRIOS:
Fatty acids:
Saturated, total g 4:0. .. . _ 6:0
8:0. .. . * 10:0 12:0
14:0. . . . 16:0 18:0- a
Monounsaturated, total. . 16:1
• g
18:1 . . .
20:1
22:1 a
Polyunsaturated, total . . 18:2
• g
18:3 . . .
18:4 20:4 20:«;
22:5
22:6 . . .
Cholesterol
Phytosterols
AMI NO AGIOS: Tryptophan
Threonine
mg
. mg
• g g
Isoleucine
Leucinc' . g Lysine g Methionine Cystine
. g
' g Phenylalanine
Tyrosine . g • g
Valine g Arginine g Histidine g
Alanine . g Asparticacid
Glutamicacid Glycine
. g
. g
. g Proline g Serine . g
0.305 1.103 1.121 1.928 2.335 0.574 0.303 0.954 0.823 1.274 1.718 1.150 1.322 2.072 3.469 1.018 0.846 0.918
^ Yield from 6.8 oz (192 g) raw meat with refuse. ^ With refuse = 89 g.
Mean
— B —
40.96 410
1,715 23.95 34.09 0.00 0.00 1.00
14 1.30
17 176 334
69 3.85 0.109 0.013
0.3 0.494 0.275
801 520 32
4 0 0 4 0.76 2 7
12.26
0.03 0.04 0.43 7.60 3.98
15.63 l.-Ol
14.36 0.26
3.86 3.10 0.62
0.14
108
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight
3 OZ 1 chop = 85 g^ = 67 g2
— E F —
34.81 348
1,457 20.36 28.98 0.00 0.00 0.85
12 1.10
14 149 284
5 9 3.2 7 0.093 0.011
0.3 0.4 20 0.234
.081
.442
.27
65
10.42
0.12
92
27.44 275
1,149 16.05 22.84 0.00 0.00 0.67
9 0.87
11 118 224
46 2.58 0.073 0.009
0.2 0.331 0.184 3.217 0.348 0.21 2 0.51 1 5
8.21
0.02 0.02 0.03 0.03 0.36 0.29 6.46 5.09 3.39 2.67
13.29 10.47 0.86 0.68
12.21 9.62 0.22 0.17
3.28 2.58 2.63 2.08 0.53 0.42
0.09
72
0.259 0.204 0.938 0.739 0.953 0.751 1.639 1.292 1.985 1.564 0.488 0.385 0.258 0.203 0.811 0.639 0.700 0.551 1.083 0.854 1.460 1.151 0.978 0.771 1.124 0.886 1.761 1.388 2.949 2.324 0.865 0.682 0.719 0.567 0.780 0.615
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone 25%
G
138.76 1,388 5,809
81.16 115.50
0.00 0,00 3.38
.40 47 4.
57 595
1,130 234 13.05 0.369 0.044
1.0 1.674 0.932 16.266 1.762 1.08
13 2, 7
25
59
41.53
0 .09 0 .13 1 .45
25 .74 13 50 52 96
3 42 48 66
0 88
13 07 10, 50
2 10
0.47
365
1.033 3.737 3.798 6.532 7.911 1.945 1.027 3.232 2.788 4.316 5.821 3.896 4.479 7.020
11.753 3.449 2.866 3.110
AH-8-10 (1981) NDB No. 10029
PORK. FRESH, LOIN. BLADE. SEPARABLE LEAN AND FAT, Cooked, broiled Page 51
Nutrients and units
Amount in 100 grams, edible portion
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight
3 oz 1 chop, 85 g' = 59 g^
__£ p —
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone 26%
PROXIMATE: Water . . .
ikca t kj
Food energy
Protein (NX 6.25) . . Total lipid (fat) g
Carbohydrate, total g
Fiber g
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg
Potassium mg
Sodium mg
Zinc mg
Copper mg
Manganese mg
VITAMINS: Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin B5 mg Folacin meg
Vitamin B^2 ^^.? íRE
Vitamin A ■ \lU.
LIPIDS: Fatty acids:
Saturated, total. . .
4:0
6:0 8:0
10:0
12:0
14:0
16:0
18:0
Monounsaturated, total
16:1
18:1
20:1
22:1 g
Polyunsaturated, total . . . g
18:2 g
18:3 g
18:4 g
20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g
Threonine g Isoleucine g
Leucine« g
Lysine g
Methionine g
Cystine g
Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanlne g
Asparticacid g
Glutamicacid g
Glycine g
Prollne g
Serine g
44.41 393
1,646 20.66 33.84 0.00 0.00 1.07
11 0.
21 202 332
67 3. 0. 0.
91
05 090 008
0.2 0.659 0.317
.175
.660 .34
94
12.15
0.03 0.04 0.42 7.54 3.94
15.50 1.01
14.24 0.26
3.85 3.07 0.64
0.14
98
0.262 0.950 .965 .662 .012 .494 .261 .823 .708 .098
1.486 0.989 1.134 .777 .976 .873 .726 .787
37.75 334
1,399 17.56 28.77 0.00 0.00 0.91
.77 9 0.
18 172 283 57 2.59 0.077 0.007
0.2 0.560 0.269 3.549 0.561 0.29 4 0.80 2
10.33
0.12
83
34.20 303
1,267 15.91 26.06 0.Ü0 0.00 0.82
8 0.70
16 156 256 52 2.35 0.069 0.006
0.1 0.507 0.244 3.215 0.508 0.20 3 0.72 2 7
9.36
0.02 0.02 0.03 0.03 0.36 0.32 6.41 5.81 3.35 3.03
13.17 11.94 0.85 0.78
12.10 10.96 0.22 0.20
3.27 2.96 2.61 2.36 0.54 0.49
0.11
75
0.223 0.202 0.808 0.732 0.820 0.743 1.413 1.280 1.710 1.549 0.420 0.380 0.222 0.201 0.700 0.634 0.602 0.545 0.933 0.845 1.263 1.144 0.841 0.762 0.964 0.873 1.510 1.368 2.530 2.292 0.742 0.672 0.617 0.559 0.669 0.606
149.08 1,321 5,527
69.37 113.61
0.00 0.00 3.58
37 3.04
70 678
1,116 224 10.24 0 0
302 027
212 064
14.015 2.216 1.
14 3. 9
31
14
15
40.78
0.09 0.12 1.42
25.30 13.23 52.02 3.37
47.79 0.86
12.91 10.30 2.15
0.47
329
.880
.189
.240
.579
.754
.658
.876
.763
.377 3.'6 86 4.989 3.320 3.807 5.965 9,990 2.931 2.437 2.642
^ Yield from 5.9 oz (166 g) raw meat with refuse. ^ With refuse = 104 g.
AH-8-10 (1981) NDB No. 10030
PORK, FRESH. LOIN, BLADE, SEPARABLE LEAN AND FAT, Cooked, pan-fried Page 52
Nutrients and units Amount in 100 grams, edible portion
PROXIMATE: Water . . .
Food energy
g • íkcal
\kj . Protein (NX 6.25) g . Total lipid (fat) g . Carbohydrate, total g , Fiber g . Ash g ,
MINERALS: Calcium mg. Iron mg.
Vitamin A
Magnesium mg. Phosphorus mg. Potassium mg. Sodium mg. Zinc mg. Copper mg. Manganese mg.
VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin Bg mg. Folacin meg Vitamin B12 meg
iRE. \IU .
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 .' 20:5 22:5 22:6 'g
Cholesterol mg Phytosterols mg
AMINO ACIDS: , Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
Mean
—-B —
42.46 414
1,730 18.81 36.94 0.00 0.00 0.99
10 0.82
19 182 297
61 2 0,
71 083
0.007
0.2 0.610 0.290
903 593 29
13.30
0.03 0.04 0.47 8.24 4.35
16.97 1.08
15.60 0.28
4.19 3.44 0.61
0.14
95
0.232 0.856 0.864 1.505 1.821 0.443 0.235 0.747 0.632 0.995 1.374 0.873 0.993 1.557 2.606 0.765 0.636 0.690
Standard error
Number of samples
C D
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 1 chop
= 85 g^ = 89 g2 — E F
36.09 352
1,471 15.98 31.40 0.00 0.00 0.84
0.70 16
155 2 53
52 2.30 0.071 0.006
C.2 0.519 0.247 3.318 0.504 0.25 1 0.74 2 8
11.30
0.12
37.79 368
,540 16.74 32.88 0.00 0.00 0.88
.73 9 0.
17 162 265
55 2.41 0.074 0.006
0.2 0.543 0.258 3.474 0.528 0.26
78
11.84
0.02 0.03 0.03 0.04 0.40 0.42 7.00 7.33 3.69 3.87
14.42 15.10 0.92 0.96
13.26 13.89 0.24 0.25
3.56 3.73 2.92 3.06 0.52 0.54
0.12
85
0.197 0.206 0.728 0.762 0.734 0.769 1.279 1.339 1.548 1.621 0.377 0.394 0.200 0.209 0.635 0.665 0.537 0.562 0.846 0.886 1.168 1.223 0.742 0.777 0.844 0.884 1.323 1.386 2.215 2.319 0.650 0.681 0.541 0.566 0.587 0.614
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone 26%
142.53 1,388 5,808
63.13 124.02
0.00 0.00 3.33
.76 33 2.
63 610 998 206
9.10 0.279 0.023
0.7 2.048 0.974
13.102 991 97
1 0 2 2.93
10 32
44.64
0 10 0 .14 1 57
27 64 14 59 56 96 3 63
52 38 0 95
14 06 11. 53 2. 05
0.47
319
0.779 2.874 2.900 5.052 6.113 1.487 0.789 2.508 2.122 3.3/0 4.613 2.931 3.334 5.227 8.748 2.568 2.135 2.316
^ Yield from 5.1 oz (144 g) raw meat with refuse. ' With refuse = 121 g.
AH-8-10 (1981) NDB No. 10178
PORK, FRESH, LOIN, BLADE, SEPARABLE LEAN AND FAT, Cooked, roasted Page 53
Nutrients and units
Amount in 100 grams, edible portion
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 1 chop 85 gi = 88 g2
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone 25%
Food energy
PROXIMATE: Water g .
íkcal
, « *y Protein (NX 6.25) ..... g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg
Vitamin 6^2 "»fi
Vitamin A | "
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3. . g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g
Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanlne g Asparticacid g Glutamicacid g Glycine g Prollne g Serine g
48.23 364
,525 21.05 30.45 0.00 0.00 0.92
.07 12
1, 15
173 293
61 2.99 0.090 0.011
0.2 0.524 0.295 4.237 0.596 0.36 4 0.76 3
10.94
0.03 0.03 0.38 6.78 3.54
13.93 0.91
12.80 0.23
3.47 2.75 0.59
0.13
90
0.270 0.971 0.988 1.696 2.053 0.505 0.267 0.838 0.725 1.120
.505
.016 1. 1. 1.168 1.832 3.067 0.900 0.748 0.812
1.675
0.816 1.974
0.045
0.049
2.180
0.003
0.033
0.025 0.439 0.230
0.062 0.829
0.181
0.011
3.187
41.00 310
,296 17.89 25.88 0.00 0.00 0.78
10 0.91
12 147 249 52 2.54 0.077 0.009
0.2 0.445 0.251 3.601 0.507 0.31 3 0.64 2 7
9.30
0.11
76
42.44 321
1,342 18.52 26.79 0.00 0.00 0.81
.94 11 0.
13 152 258 54 2.63 0.079 0.010
0.2 0.461 0.260 3.729 0.524 0.32 4 0.67 2
9.63
0.02 0.02 0.03 0.03 0.32 0.34 5.76 5.96 3.01 3.11
11.84 12.26 0.77 0.80
10.88 11.26 0.20 0.20
2.95 3.05 2.34 2.42 0.50 0.52
0.11
79
0.230 0.238 0.825 0.854 0.840 0.869 1.442 1.492 1.745 1.807 0.429 0.444 0.227 0.235 0.712 0.737 0.616 0.638 0.952 0.986 1.279 1.324 0.864 0.894 0.993 1.028 1.557 1.612 2.607 2.699 0.765 0.792 0.636 0.658 0.690 0.715
164.08 1,240 5,188
71.60 103.58
0.00 0.00 3.13
.63 42
3. 50
587 998 208
10.16 0.306 0.037
0.8 1.783 1.004
14.414 2 1,
14 2, 9
30
028 24
58
37.21
0.09 0.12 1.30
23.06 12.04 47.40
3.08 43.53 0.78
11.80 9.37 2.00
0.44
305
0.919 3.303 3.361 5.770 6.984 1.718 0.908
.851
.466
.810
.120
.456
.974
.232 10.434 3.062 2.545 2.762
^ Yield from 5.1 oz (145 g) raw meat with refuse. ^ With refuse = 118 g.
AH-8-10 (1981) NDR No. 10031
PORK, FRESH. LOIN. BLADE, SEPARABLE LEAN ONLY. Raw Page 54
Amount in edible portion of 1 pound of food as purchased
Amount in 100 grams, edible portion
Nutrients and units
Amount in edible portion of common measures of food
PROXIMATE: Water g .
Food energy | ,
Protein (NX 6.25) g Total Mpid (fat) g
Carbohydrate, total g Fiber g
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg Potassium mg Sodium mg
Zinc mg
Copper mg
Manganese mg VITAMINS:
Ascorbic acid mg
Thiamin mg
Riboflavin mg Niacin mg
Pantothenic acid mg Vitamin Bg mg Folacin meg
Vitamin B^2 ^(^S
Vitamin A {m
LIRIOS: Fatty acids:
Saturated, total g 4:0 g 6:0. .. g 8:0 . g
10:0 g
12:0 g 14:0 g
16:0
18:0
Monounsaturated, total
16:1
18:1
20:1
22:1 g
Polyunsaturated, total . . . g 18:2 g
18:3 g
18:4 g
20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg
Phytosterols mg
AMI NO AGIOS: Tryptophan g
Threonine g Isoleucine g
Leucine g Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
HIstidine. . g
Alanine g
Asparticacid g
Glutamicacid g Glycine g Proline g Serine g
Standard Number of Approximate Refuse:Bone 27%, separable
Mean error samples 1 chop = 82 g^
1 lb = 453.6 g
fat 19%
D E ■ ■ F Ù -
69.32 0.601 17 56.84 314.44 169.76 182 149 824 445 760 624 3,449 1,862 19.27 0.344 17 15.80 87.41 47.19 11.03 0.821 17 9.04 50.02 27.01 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.00 0.028 13 0.82 4.53 2.45
13 1 11 59 32 0.99 0.061 12 0.81 4.47 2.41
20 16 88 48 206 169 934 504 351 7.383 11 288 1,592 859
65 1.191 11 53 293 158 2.83 0.078 11 2.32 12.85 6.94 0.077 0.003 11 0.063 0.349 0.189 0.013 0.011 0.059 0.032
0.8 0.7 3.6 2.0 0.808 0.046 12 0.663 3.665 1.979 0.279 0.009 13 0.229 1.266 0.683 4.324 0.259 13 3.546 19.614 10.589 0.757 0.621 3.434 1.854 0.49 1 0.40 2.22 1 .2 4 4 20 11 0.84 0.055 11 0.69 3.79 2.05 2 2 10 5 7 6 32 17
3.82
0.01 0.01 0.14 2.44 1.20 5.00 0.35 4.54 0.08
1.16 0.96 0.06
0.14
64
0.259 0.906 0.931 1.566 1.899 0.475 0.250 0.771 0.688 1.033 1.338 0.977 1.141 1.788 2.994 0.879 0.731 0.792
0.000 0.001 0.010 0.181 0.089
026 339 006
0.074 0.006
0.012
1.290
73 75
377 377 377
377 377 71
377 112
314
11
3.13
0.01 0.01 0.11 2.00 0.98
10 29 73 06
0.95 0.79 0.^05
0.11
53
17.33
0.05 0.05 0.63
11.05 5.43
22.68 1.59
20.61 0.35
5.24 4.36 0.27
0.61
292
14 0.212 1.175 270 0.743 4.110 277 0.763 4.223 277 1.284 7.103 285 1.557 8.614 286 0.390 2.155
48 0.205 1.134 285 0.632 3.497 285 0.564 3.121 285 0.847 4.686 285 1.097 6.069 285 0.801 4.432 282 0.936 5.176 284 1.466 8.110 285 2.455 13.581 282 0.721 3.987 276 0.599 3.316 270 0.649 3.593
9.36
0.02 0.03 0.34 5.97 2.93
12.24 0.86
11. 0.
13 19
2.83 2.35 0.15
0.33
158
0.634 2.219 2.280 3.835 4.651 1.163 0.612 1.888 1.685 2.530 3.277 2.393 2.794 4.379 7.332 2.153 1.790 1.940
^ With refuse = 151 g. Weight applies to chop cut 3 per pound with refuse.
AH-8-10 (1981) NOB No. 10032
PORK, FRESH, LOIN. BLADE, SEPARABLE LEAN ONLY, Cooked, braised Page 55
Amount in 100 grams, edible portion Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: Water g ,
Food energy |
Protein (NX 6.25) g Total lipid (fat) g
Carbohydrate, total g Fiber g
Ash g
MINERALS: Calcium mg Iron mg Magnesium mg
Phosphorus mg Potassium mg
Sodium mg
Zinc mg
Copper mg
Manganese mg
VITAMINS: Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg Pantothenic acid mg
Vitamin Bg mg Folacin meg
Vitamin B^2 ^^^8
Vitamin A 1 ///
LIRIOS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g
12:0 g
14:0 g
16:0 g
18:0 g Monounsaturated, total. . . g
16:1 g
18:1 g 20:1 g
22:1 g
Polyunsaturated, total . . . g
18:2 g
18:3 g 18:4 g
20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO AGIOS: Tryptophan g
Threonine g Isoleucine g
Leucine« g Lysine g
Methionine g
Cystine g
Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Asparticacid g
Glutamlcacld g
Glycine g Proline g Serine g
^ Yield from 9.1 oz (257 g) raw meat with refuse. 2 With refuse = 89 g.
Standard Number of Approximate measure and weight Refuse:Bone 25%, separable Mean error samples 3 oz
= 85 gi 1 chop = 50 g2
fat 19%
- G
48.56 41.28 24.28 123.34 313 266 156 794
,308 1,112 654 3,321 29.70 25.25 14.85 75.44 20.59 17.50 10.30 52.30 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.19 1.01 0.60 3.02
17 14 9 43 1.62 1.38 0.81 4.11
20 17 10 52 214 182 107 544 417 354 209 1,059
81 69 41 206 4.93 4.19 2.47 12.52 0.128 0.109 0.064 0.325 0.016 0.014 0.008 0.041
0.4 0.3 0.2 1.0 0.550 0.468 0.275 1.397 0.330 0.281 0.165 0.838 5.550 4.718 2.775 14.097 0.650 0.553 0.325 1.651 0.41 Ü.35 0.21 1.04 5 4 2 12 0.82 0.70 0.41 2.08 2 1 1 4 5 5 3 14
7.10
0.02 0.02 0.25 4.54 2.27 9.26 0.64 8.47 0.15
2.49 1.77 0.60
0.12
113
0 .399 1 .397 1 .435 2 .414 2 .927 0 .732 0 .385 1 .188 1 .060 1 .592 2 062 1 .506 1 758 2 756 4 614 1 354 1 .126 1 221
6.03 3.55
0.02 0.01 0.02 0.01 0.21 0.12 3.86 2.27 1.93 1.14 7.87 4.63 0.55 0.32 7.20 4.23 0.12 0.07
2.12 1.25 1.51 0.89 0.51 0.30
0.10
96
0.06
57
0.339 0.200 1.187 0.699 1.220 0.718 2.052 1.207 2.488 1.464 0.622 0.366 0.327 0.193 1.010 0.594 0.901 0.530 1.353 0.796 1.753 1.031 1.280 0.753 1.494 0.879 2.343 1.378 3.922 2.307 1.151 0.677 0.957 0.563 1.038 0.611
18.03
0.05 0.06 0.62
11.53 5.77
23.51 1.63
21.51 0.37
6.33 4.50 1.53
0.30
287
4 5 3 4 7
11
1.013 3.548 3.645 6.132 7.435 1.859 0.978 3.018 2.692
044 237 825 465 000 720
3.439 2.860 3.101
AH-8-10 (1981) NDB No. 10033
PORK, FRESH, LOIN, BLADE, SEPARABLE LEAN ONLY, Cooked, broiled Page 56
Amount in 100 grams, edible portion Nutrients ana units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: Water g .
Food energy | ^
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg Vitamin 6^2 ^^S
Vitamin A j
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine- g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamic acid g Glycine g Proline g Serine g
Standard Number of Approximate measure and weight Refuse:Bone 26%, separable
Mean error samples 3 oz = 85 g^
1 chop = 59 f
fat 17%
" B G
52.37 44.51 30.90 135.43 300 255 177 776
1,255 1.067 741 3,246 24.91 21.17 14.70 64.42 21.47 18.25 12.67 55.52 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.26 1.07 0.74 3.26
13 11 8 34 1.08 0.92 0.64 2.79
25 22 15 65 245 208 145 633 408 347 241 1,055
77 65 45 199 3.79 3.22 2.24 9.80 0.101 0.086 0.060 0.261 0.009 0.008 0.005 0.023
0.3 0.3 0.2 0.8 0.760 0.646 0.448 1.965 0.380 0.323 0.224 0.983 4.670 3.970 2.755 12.077 0.820 0.697 0.484 2.121 0.43 0.37 0.25 1.11 5 4 3 13 1.04 0.88 0.61 2.69 3 2 1 6 8 7 5 21
7.40
0.02 0.02 0.26
73 37 65 67
8.83 0.15
2.60 1.85 0.63
0.13
100
0.335 1.172 1.204 2.025 2.455 0.614 0.323 0.997 0.889 1.335 1.730 1.264 1.475 2.312 3.870 1.136 0.945 1.024
6.29 4.37
0.02 0.01 0.02 0.01 0.22 0.15 4.02 2.79 2.01 1.40 8.20 5.69 0.57 0.40 7.51 5.21 0.13 0.09
2.21 1.53 1.57 1.09 0.53 0.37
0.11
85
0.07
59
0.285 0.198 0.996 0.691 1.023 0.710 1.721 1.195 2.087 1.448 0.522 0.362 0.275 0.191 0.847 0.588 0.756 0.525 1.135 0.788 1.471 1.021 1.074 0.746 1.254 0.870 1.965 1.364 3.290 2.283 0.966 0.670 0.803 0.558 0.870 0.604
19.14
0.05 0.06 0.66
12.24 6.12
24.96 1.73
22.83 0.39
6.72 4.78 1.62
0.32
259
0.866 3.031 3.114 5.237 6.349 1.588 0.835 2.578 2.299 3.452 4.474 3.269 3.814 5.979
10.008 2.938 2.444 2.648
Yield from 7,6 oz (216 g) raw meat with refuse. With refuse = 104 g.
AH-8-10 (1981) NDB No. 10034
PORK, FRESH, LOIN, BLADE, SEPARABLE LEAN ONLY, Cooked, pan-fried Page 57
Amount in 100 grams, edible portion Nutrients and units
Amount in edible portion of common measures of food
Amount In edible portion of 1 pound of food as purchased
PROXIMATE: Water g .
Food energy | ,
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg
Vitamin B^ 2 ^'^S
Vitamin A I ///
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
Standard Number of Approximate measure and weight Refuse:Bone 26%, separable
Mean error samples 3 oz = 85 g^
1 chop = 62 g2
fat 23%
B c D E vi - ■■ ■■
53.49 0.821 4 45.47 33.16 123.72 283 240 175 654
L,183 1,005 733 2,736 24.32 0.804 3 20.67 15.08 56.25 19.83 1.253 3 16.86 12.29 45.87 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.25 1 1.06 0.78 2.89
13 11 8 29 1.04 0.89 0.65 2.41
24 21 15 57 237 201 147 548 394 335 245 912
74 63 46 172 3.67 3.12 2.27 8.48 0.098 0.083 0.061 0.227 0.009 0.008 0.006 0.021
0.3 0.3 0.2 0.7 0.739 0.628 0.458 1.709 0.372 0.316 0.231 0.860 4.520 3.842 2.802 10.455 0.802 0.682 0.497 1.855 0.40 0.34 0.25 0.92 0 0 0 1 1.00 0.85 0.62 2.31 2 2 1 6 8 7 5 19
6.80
0.02 0.02 0.24 4.36 2.17 8.88 0.61 8.13 0.14
2.48 1.78 0.58
0.12
97
0.327 1.144 1.175 1.977 2.397 0.599 0.315 0.973 0.868 1.303 1.689 1.233 1.440 2.257 3.778 1.109 0.922 1.000
5.78 4.22
0.02 0.01 0.02 0.01 0.20 0.15 3.70 2.70 1.85 1.35 7.55 5.51 0.52 0.38 6.91 5.04 0.12 0.09
2.10 1.54 1.51 1.10 0.49 0.36
0.10
82
0.07
60
0.278 0.203 0.972 0.709 0.999 0.729 1.680 1.226 2.037 1.486 0.509 0.371 0.268 0.195 0.827 0.603 0.738 0.538 1.108 0.808 1.436 1.047 1.048 0.764 1.224 0.893 1.918 1.399 3.211 2.342 0.943 0.688 0.784 0.572 0.850 0.620
15.74
0.04 0.05 0.54
10.08 5.02
20.55 1.42
18.81 0.32
5.73 4.12 1.34
0.27
224
0.756 2.646 2.718 4.573 5.544 1.385 0.729 2.251 2.008 3.014 3.907 2.852 3.331 5.220 8.739 2.565 2.133 2.313
^ Yield from 7.3 oz (208 g) raw meat with refuse. 2 With refuse = 121 g.
AH-8-10 (1981) NDB No. 10120
PORK, FRESH, l,OIN, BLADE, SEPARABLE LEAN ONLY, Cooked, roasted Page 58
Amount in 100 grams, edible portion
Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: Water g .
_ . / kcal Food energy j ^
Protein (NX 6.25) g Total lipid (fat) g
Carbohydrate, total g Fiber g
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg
Potassium mg Sodium mg
Zinc mg
Copper mg
Manganese mg
VITAMINS: Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin Bg mg Folacin meg
Vitamin B^2 ^^&
Vitamin A \ui
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0. 8:0.
10:0.
12:0.
14:0.
16:0.
18:0.
Monounsaturated,
16:1
18:1
20:1
22:1
Polyunsaturatedj
18:2.
18:3 .
18:4.
20:4 .
20:5 .
22:5 . 22:6.
Cholesterol
Phytosterols
AMI NO ACIDS: Tryptophan
Threonine . isoleucine .
Leucine« . . Lysine . . Methionine
Cyst i ne . . Phenylalanine
Tyrosine
Valine . . Arginine. .
Histldine. .
Alanine . .
Aspar tic acid
Glutamic acid
Glycine . . Proline . .
Serine , .
g
g
g
g
g
g
g mg
mg
Standard Number of Approximate measure and weight Refuse: Bone 25%, separable
Mean error samples 3 oz = 85 g^
1 chop = 71 g^
fat 15%
B c o
55.81 1.304 11 47.44 39.63 151.92 279 238 198 761
1,169 994 830 3,182 24.68 0.725 11 20.97 17.52 67.17 19.30 1.761 11 16.40 13.70 52.53 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.05 0.047 11 0.89 0.74 2.85
14 12 10 39 1.25 0.049 11 1.07 0.89 3.41
17 14 12 46 201 171 143 547 346 7.174 11 294 246 943
68 1.755 11 58 48 186 3.59 0.098 11 3.05 2.55 9.76 0.099 0.003 11 0.084 0.070 0.269 0.013 0.011 0.009 0.035
0.3 0.3 0.2 0.8 0.574 0.037 11 0.488 0.408 1.562 0.342 0.020 11 0.291 0.243 0.931 4.664 0.170 11 3.964 3.311 12.695 0.528 0.449 0.375 1.437 0.44 1 0.37 0.31 1.20 5 4 3 13 0.80 0.059 11 0.68 0.57 2.17 2 2 2 6 8 7 5 21
6.65
0.02 0.02 0.23 4.26 2.13 8.68 0.60 7.94 0.14
2.34 1.66 0.56
0.11
89
0.332 1.161 1.192 2.006 2.432 0.608 0.320 0.987 0.880 1.323 1.713 1.252 1.461 2.290 3.834 1.125 0.936 1.015
0.021 0.388 0.195
0.059 0.725
0.156
0.011
2.158
133 133 133
133 133
133 1
80
11
5.65
0.02 0.02 0.20 3.62 1.81 7.37 0.51 6.75 0.12
1.99 1.41 0.48
0.10
76
4.72
0.01 0.01 0.16 3.02 1.51 6.16 0.43 5.64 0.10
1.66 1.18 0.40
0.08
63
14 0.282 0.236 270 0.987 0.824 277 1.013 0.846 277 1.705 1.424 285 2.067 1.727 286 0.517 0.432
48 0.272 0.227 285 0.839 0.701 285 0.748 0.625 285 1.125 0.939 285 1.456 1.216 285 1.064 0.889 282 1.242 1.037 284 1.947 1.626 285 3.259 2.722 282 0.956 0.799 276 0.796 0.665 270 0.863 0.721
18.11
0.05 0.06 0.63 11.58 5.79
23.62 1.64
21.60 0.37
6.36 4.52 1.53
0.31
242
0.904 3.160 3.245 5.460 6.620 1.655 0.871 2.687 2.395 3.601 4.663
.408
.977 ,233
10.436 3.062
548 763
Yield from 6.4 oz (182 g) raw meat with refuse. With refuse = 118 g.
AH-8-10 (1981) NDB No. 10035
PORK, FRESH, LOIN, CENTER LOIN, SEPARABLE LEAN AND FAT, Raw Page 59
Nutrients and units
PROXIMATE: Water . . .
Food energy • • • •
Protein (NX 6.25) .
Total lipid (fat) . . ,
Carbohydrate, total .
Fiber
Ash MINERALS:
Calcium
Iron
Magnesium . . . .
Phosphorus . . . .
Potassium
Sodium
Zinc
Copper Manganese
VITAMINS: Ascorbic acid . . . .
Thiamin
Riboflavin
Niacin
Pantothenic acid. . ,
Vitamin Bg . . . , Folacin
Vitamin B^2 • • •
Vitamin A
LIPIDS: Fatty acids:
Saturated, total....
4:0
6:0 8:0
10:0 12:0. ......
14:0
16:0
18:0 Monounsaturated, total.
16:1
18:1
20:1
22:1 Polyunsaturated, total .
18:2
18:3
18:4
20:4
20:5
22:5 22:6
Cholesterol
Phytosterols
AM I NO ACIDS: Tryptophan
Threonine isoleucine
Leucine« ........ Lysine Methionine
Cystine Phenylalanine
Tyrosine
Valine Arginine
Histidine
Alanine
Asparticacid
Glutamicacid
Glycine
Proline
Serine ,
íkcal
( kj
mg mg mg mg mg mg mg mg mg
mg mg mg mg mg mg mcg mcg
íRE. t/t/.
g g mg mg
Amount in edible portion of Amount in edible portion of Amount in 100 grams, edible portion
common measures of food 1 pound of food as purchased
Standard Number of Approximat
1 chop = 124 g^
e measure and weight Refuse: Bone 18%
Mean error sanrtples = 453.6 g
59.10 0.893
E
73.29 268.09 219.86 275 341 1 ,246 1.022
1,150 1,426 5 ,215 4,277 18.39 0.291 22.81 83.43 68.42 21.76 0.956 26.98 98.69 80.94 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.93 0.015 1.15 4.20 3.44
4 0.124 5 19 16 0.72 0.028 0.90 3.28 2.69
19 0.330 23 84 69 174 216 789 647 305 379 1 ,386 1.136
56 1.221 69 252 207 1.43 1.77 6.47 5.31 0.055 0.002 0.068 0.249 0.205 0.012 0.015 0.054 0.045
0.8 1.0 3.6 2.9 0.988 1.225 4.482 3.675 0.194 0.241 0.880 0.722 4.386 5.439 19.895 16.316 0.713 0.884 3.234 2.652 0.44 0.54 1.97 1.62 4 5 18 15 0.52 0.64 2.35 1.93 2 8
3 9
10 34
8 28
7.83
0.02 0.03 0.28 4.87 2.58
10.07 0.63 9.25 0.17
2.31 2.02 0.18
0.11
70
0.237 0.851 0.867 1.483 1.797 0.443 0.234 0.733 0.636 0.980 1.310 0.894 1.030 1.615 2.704 0.793 0.660 0.715
0.001 0.004 0.013 0.213 0.117
0.028 0.406 0.012
0.092 0.012
0.006
9.71 35.51
0.02 0.08 0.03 0.11 0.35 1.27 6.04 22.09 3.20 11.72
12.49 45.67 0.79 2.88
11.47 41.94 0.21 0.77
2.86 10.47 2.51 9.17 0.22 0.80
0.14
86
0.50
316
0.294 1.075 1.055 3.860 1.075 3.933 1.839 6.727 2.228 8.151 0.549 2.009 0.290 1.061 0.909 3.325 0.789 2.885 1.215 4.445 1.624 5.942 1.109 4.055 1.277 4.672 2.003 7.326 3.353 12.265 0.983 3.597 0.818 2.994 0.887 3.243
29.12
0.06 0.09 1.05
18.11 9.61
37.46 2.36
34.40 0.63
8.59 7.52 0.66
0.41
259
0.882 3.166 3.225 5.517 6.685 1.648 0.870 2.727
.366
.646
.873
.326
.832 6.008
10.059 2.950- 2.455 2.660
^ With refuse = 151 g. Weight applies to chop cut 3 per pound with refuse.
AH-8-10 (1981) NDB No. 10036
PORK, FRESH, LOIN, CENTER LOIN, SEPARABLE LEAN AND FAT, Cooked, braised Page 60
Nutrients and units Amount in 100 grams, edible portion Anwunt in edible portion of
common measures of food Amount in edible portion of
1 pound of food as purchased
PROXIMATE: Water. . . ■ g •
I kcal
' kj Food energy
Protein (NX 6.25) . . Total lipid (fat) g
Carbohydrate, total g Fiber g
Ash g MINERALS:
Calcium mg
Iron mg
Magnesium mg
Phosphorus mg
Potassium mg
Sodium mg
Zinc mg
Copper mg
Manganese mg
VITAMINS:
Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg Vitamin Bg mg
Folacin meg
Vitamin B^2 ^<^g
Vitamin A i'*^- \lU .
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 8:0
10:0
12:0
14:0
16:0
18:0
Monounsaturited, total
16:1
18:1
20:1
22:1
Polyunsaturated, total
18:2
18:3
18:4
20:4;
20:5 22:5 22:6
Cholesterol
Phytosterols mg AMI NO ACIDS:
Tryptophan g
Threonine g ísoleucine g
Leucine g Lysine g
Methionine g
Cystine g
Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Asparticacid g
Glutamicacid g Glycine g
Proline g
Serine g
g mg
Standard Number of measure and weight Refuse: Bone 17*^ Mean error samples 3 oz
= 85 g^ 1 chop = 75 g^ . ^
44.06 37.45 33.04 165.87 354 301 266 1,334
1,482 1,260 1,112 5,580 29.40 24.99 22.05 110.71 25.35 21.55 19.02 95.46 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.17 1.00 0.88 4.42
6 5 4 21 0.83 0.71 0.62 3.13
19 16 14 72 215 182 161 808 317 269 238 1,192
51 43 38 190 2.47 2.10 1.85 9.29 0.094 0.080 0.071 0.354 0.027 0.023 0.020 0.102
0.3 0.3 0.2 1.2 0.774 0.658 0.581 2.914 0.239 0.203 0.179 0.900 5.988 5.090 4.491 22.545 0.623 0.530 0.467 2.346 0.38 0.32 0.28 1.41 •4 4 3 17 0.61 0.52 0.46 2.29 3 2 2 11 9 8 7 36
9.17
0.02 0.03 0.32 5.65 2.97
11.63 0.75
10.69 0.19
2.86 2.31 0.45
0.10
107
0.382 1.366 1.393 2.375 2.878 0.712 0.376 1.173 1.025 1.569 2.083 1.442 1.666 2.613 4.375 1.283 1.067 1.158
7.79
0.02 0.02 0.02 0.02 0.27 0.24 4.80 4.24 2.52 2.23 9.88 8.72 0.64 0.56 9.08 8.01 0.16 0.14
2.43 2.15 1.96 1.73 0.39 0.34
0.09
91
0.08
81
0.325 0.287 1.161 1.025 1.184 1.045 2.019 1.781 2.446 2.159 0.605 0.534 0.320 0.282 0.997 0.880 0.871 0.7 69 1.334 1.177 1.771 1.562 1.226 1.082 1.416 1.250 2.221 1.960 3.719 3.281 1.091 0.962 0.907 0.800 0.984 0.869
34.52
0.08 0.11 1.20
21.28 11.17 43.78 2.82
40.23 0.73
10.78 8.69 1.71
0.38
405
1.438 5.1431 5.245 8.942
10.836 2.681 1.416
.416
.859
.907
.842
.429
.272
.838
4. 3. 5. 7. 5. 6. 9.
16.472 4.830 4.017 4.360
^ Yield from 6.0 oz (171 g) raw meat with refuse. 2 With refuse = 91 g.
AH-8-10 (1981) NDB No. 10037
PORK, FRESH, LOIN, CENTER LOIN, SEPARABLE LEAN AND FAT, Cooked, broiled Page 61
Nutrients and units
Amount in 100 grams, edible portion
Standard error
Number of samples
C D
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 1 chop 85 g^ = 87 g^
— E F
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone 18%
PROXIMATE: Water g .
Food energy ''''''' \ f^j
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg
Vitamin B^2 ^'^^
Vitamin A | ..
LIPIOS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . , g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine> g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
49.77 316
1,324 27.41 22.10 0.00 0.00 1.25
31 4 0.
25 211 359
70 1.93 0.076 0.009
0.3 1.000 0.272 4.999 0.589 0.40 5 0.71 3 9
8.04
0.02 0.02 0.28 4.93 2.60
10.15 0.65 9.34 0.17
2.48 2.02 0.38
0.08
97
0.357 1.272 1.299 2.215 2.683 0.663 0.350 1.093 0.954 1.462 1.943 1.344 1.553 2.434 4.076 1.196 0.994 1.078
42.30 269
1.125 23.30 18.78 0.00 0.00 1.06
4 0.69
22 179 305
59 1.64 0.065 0.008
0.3 0.850 0.231 4.249 0.501 0.34 4 0.60 2 7
6.83
0.07
82
43.30 275
1,152 23.85 19.23 0.00 0.00 1.09
4 0.71
22 184 312
61 1.68 0.066 0.008
0.3 0.870 0.237 4.349 0.512 0.34 4 0.62 2
6.99
0.02 0.02 0.02 0.02 0.23 0.24 4.19 4.29 2.21 2.27 8.63 8.83 0.55 0.57 7.94 8.12 0.14 0.14
2.11 2.16 1.72 1.76 0.32 0.33
0.07
84
0.303 0.311 1.081 1.107 1.104 1.130 1.883 1.927 2.281 2.334 0.564 0.577 0.298 0.305 0.929 0.951 0.811 0.830 1.243 1.272 1.652 1.690 1.142 1.169 1.320 1.351 2.069 2.118 3.465 3.546 1.017 1.041 0.845 0.865 0.916 0.938
185.13 1,177 4,924
101.97 82.21 0.00 0.00 4.64
17 3.02
95 785
1,335 260
7.18 0.283 0.033
1.2 3.720 1.012
18.596 2.191 1.47
18 2.64
10 33
29.89
0.08 0.09 1.02
18.34 9.69
37.77 2.43
34.73 0.62
9.23 7.51 1.40
0.31
361
1.328 4.732 4.832 8.240 9.981 2.466 1.302 4.066 3.549 5.439 7.228 5.000 5.777 9.054
15.163 4.449 3.698 4.010
^ Yield from 5.2 oz (148 g) raw meat with refuse. 2 With refuse = 106 g.
AH-8-10 (1981) NDB No. 10038
PORK, FRESH, LOIN, CENTER LOIN, SEPARABLE LEAN AND FAT, Cooked, pan-fried Page 62
Nutrients and units Amount in 100 grams, edible portion Anwunt in edible portion of
common measures of food Approximate measure and weight
3 oz 1 chop = 85 g^ = 89 g2
Amount In edible portion of 1 pound of food as purchased
Refuse: Bone 20%
PROXIMATE: Water g .
Food energy j
Protein (NX 6.25) g Total lipid (fat) g
Carbohydrate, total g Fiber g
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg Potassium mg
Sodium mg
Zinc mg
Copper mg
Manganese mg
VITAMINS: Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin Bg mg Folacin meg
Vitamin B12 meg {RE.
Vitamin A ■ \W .
45.42 375
1,568 23.27 30.52 0.00 0.00 0.77
5 0.84
26 214 363 72 1.96 0.080 0.009
0.3 1.021 0.275 5.150 1.010 0.39 5 0.77 3 9
11.00
0.02 0.03 0.39 6.80 3.58
14.01 0.89
12.88 0.23
3.47 2.84 0.52
0.12
LIPIDS: Fatty acids:
Saturated, total. . . 4:0
6:0 8:0
10:0
12:0
14:0
16:0
18:0
Monounsaturated, total
16:1
18:1
20:1
22:1
Polyunsaturated, total
18:2
18:3
18:4
20:4
20:5 22:5 22:6
Cholesterol mg
Phytosterols mg
AMI NO ACIDS: Tryptophan g
Threonine g Isoleucine g
Leucine g Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Asparticacid g
Glutamicacid g
Glycine g
Proline g
Serine g
^ Yield from 5.1 oz (144 g) raw meat with refuse. 2 With refuse = 112 g.
103
0 296 1 071 1 089 1 873 2 268 0 557 0 294 0 927 0 799 1 238 1 670 1 116 1 282 2 009 3 365 0 987 0 821 0 890
38.60 318
1,332 19.78 25.94 0.00 0.00 0.65
4 0
22 182 308
61 1.67 0 0
.71
068 008
0.3 0.868 0.234 4.378 0.859 Ü.33 4 0.65 2
9.35
0.10
40.42 333
1,395 20.71 27.16 0.00 0.00 0.68
4 0.74
23 191 323
64 1.74 0.071 0.008
0.3 0.909 0.245 4.584 0.899 0.35 4 0.69 2
9.79
0.02 0.02 0.03 0.03 0.33 0.34 5.78 6.05 3.04 3.18
11.91 12.47 0.76 0.80
10.95 11.46 0.20 0.21
2.95 3.09 2.41 2.52 0.44 0.46
0.10
92
0.252 0.263 0.910 0.953 0.926 0.969 1.592 1.667 1.928 •2.019 0.473 0.496 0.250 0.262 0.788 0.825 0.679 0.711 1.052 1.102 1.420 1.486 0.949 0.993 1.090 1.141 1.708 1.788 2.860 2.995 0.839 0.878 0.698 0.731 0.757 0.792
164.81 ,360 ,689
84.44 110.76
0.00 0.00 2.78
.03 17 3.
94 777
1,317 261
7.11 0.290 0.033
1.1 3.705 0.998
18.689 3.665 1.42
18 2.79
10 33
39.93
0.09 0.12 1.40
24.67 12.98 50.83
3.24 46.74 0.85
12.60 10.29 1.88
0.42
373
1.074 3.887 3.952 6.797 8.231 2.021 1.067 3.364 2.900 4.493 6.060 4.050 4.652 7.291
12.212 3.582 2.979 3.230
AH-8-10 (1981) NDB No. 10179
PORK. FRESH, LOIN. CENTER LOIN. SEPARABLE LEAN AND FAT, Cooked, roasted Page 63
Nutrients and units Amount in 100 grams, edible portion
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 1 chop 85 g^ = 88 g2
— E F
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone 19%
PROXIMATE: Water . . .
Food energy • • • •
Protein (NX 6.25) , Total lipid (fat) . . , Carbohydrate, total , Fiber Ash
MINERALS: Calcium Iron Magnesium . . . . Phosphorus . . . , Potassium Sodium Zinc , Copper Manganese
VITAMINS: Ascorbic acid . . . . Thiamin Riboflavin . . . . , Niacin Pantothenic acid. . , Vitamin B5 ... Folacin Vitamin B-|2 • • •
Vitamin A
LIPIDS: Fatty acids:
Saturated, total.... 4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total. 16:1 18:1 20:1 22:1
Polyunsaturated, total . 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol Phytosterols
AMINO ACIDS: Tryptophan Threonine Isoleucine Leucine' Lysine Methionine Cystine Phenylalanine Tyrosine Valine Arginine Histidine Alanine Asparticacid Glutamicacid Glycine Proline Serine
g ' i kcal í kj
mg mg mg mg mg mg mg mg mg
mg mg mg mg mg mg mcg mcg
IRE. \lU .
g g g g g mg mg
g g g g g g g g g g g g g g g g g g
51.75 305
1,275 25.42 21.75 0.00 0.00 1.07
.99 5 0.
19 196 322 64 2.04 0.077 0.014
0.3 0.826 0.239 5.047 0.774 0.40 1 0.60 2
7.86
0.02 0.02 0.27 4.84 2.53 9.95 0.65 9.14 0.16
2.48 1.97 0.42
0.09
91
0.332 1.182 1.208 2.054 2.490 0.617 0.325 1.014 0.888 1.356 1.795 1.253 1.449 2.273 3.806 1.117 0.928 1.007
43.99 259
1,084 21.60 18.49 0.00 0.00 0.91
5 0.84
16 167 274 54 1.73 0.065 0.012
0.3 0.702 0.203 4.290 0.658 0.34 1 0.51 2 7
6.68
0.08
45.54 268
1,122 22.37 19.14 0.00 0.00 0.94
5 0.87
17 173 284 56 1.80 0.068 0.012
0.3 0.727 0.210 4.441 0.681 0.35 1 0.53 2 7
6.92
0.01 0.01 0.02 0.02 0.23 0.24 4.11 4.26 2.15 2.22 8.46 8.76 0.55 0.57 7.77 8.04 0.14 0.14
2.11 2.18 1.67 1.73 0.36 0.37
0.08
80
0.282 0.292 1.005 1.040 1.027 1.063 1.746 1.808 2.117 2.191 0.524 0.543 0.276 0.286 0.862 0.892 0.755 0.781 1.153 1.193 1.526 1.580 1.065 1.103 1.232 1.275 1.932 2.000 3.235 3.349 0.949 0.983 0.789 0.817 0.856 0.886
190.13 1,120 4,684
93.37 79.92 0.00 0.00 3.91
.63 19 3.
71 721
1,185 235
7.49 0.283 0.051
1.1 3.035 0.878
18.543 2.844 1.45 2 2. 9
30
21
0.06 0.09 1.00
17.79 9.28
36.55 2.38
33.57 0.60
9.12 7.22 1.56
0.34
336
1.220 4.343 4.438 7.546 9.148 2.267 1.194 3.725 3.263 4.982 6.595 4.604 5.324 8.351
13.983 4.104 3.409 3.700
^ Yield from 5.1 oz (146 g) 2 With refuse = 109 g.
raw meat with refuse.
AH-8-10 (1981) NDB No. 10039
PORK, FRESH, LOIN, CENTER LOIN, SEPARABLE LEAN ONLY, Raw Page 64
Amount in 100 grams, edible portion Nutrients and units
PROXIMATE: Water. . .
Food energy
Protein (NX 5.25) .
g ■ kcal íkca
t kj g
Total lipid (fat) g
Carbohydrate, total g Fiber g
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg Potassium mg
Sodium mg
Zinc mg
Copper mg
Manganese mg VITAMINS:
Ascorbic acid mg Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg Vitamin B5 mg
Folacin meg
Vitamin B^2 f"cg
Vitamin A l^^'
LIPIDS: Fatty acids:
Saturated, total g 4:0 _ 6:0 8:0
10:0. . 12:0 14:0 16:0. . . . 18:0
Monounsaturated, total. . 16:1 . . .
. g
18:1 20:1 22:1
Polyunsaturated, total . . 18:2
• g
18:3 18:4. 20:4 20:5 . . 22:5 22:6 . . .
Cholesterol Phytosterols
. mg
. mg AMINO ACIDS:
Tryptophan g
Threonine g Isoleucine g
Leucine« g Lysine g
Methionine g Cystine g
Phenylalanine g
Tyrosine g Valine g Arginine g
Histidlne g
Alanine g
Asparticacid g
Glutamicacid g Glycine g Proline g
Serine g
70.00 159 664 22.04
7.15 0.00 0.00 1.10
.84 5 0.
23 206 362 66 1.67 0.063 0.015
1.0 1.216 0.224 5.133 0.854 0.54 5 0.58 2 7
2.48
0 .01 0 .01 0 .09 1 .58 0 .78 3 .24 0 .23 2 .95 0 05
0 .75 0 62 0 04
0.09
63
0.296 1.037 1.065 1.791 2.172 0.543 0.286 0.882 0.786 1.181 1.530
.118
.305
.045
.424
.005 0.836 0.906
Standard error
0.148
0.119 0.151
0.007
0.128 0.033 0.221 2.679 2.525 1.133 0.035 0.002
0.038 0.013 0.439
1.421 0.131
0.000 0.001 0.002 0.033 0.017
0.006 0.064 0.001
0.017 0.003
0.005
Number of samples
272
232 269
222
126 196 191 80
194 206 179 12
31 18 6
73 75
377 377 377
377 377 71
377 112
314
Amount in edible portion of common measures of food
Approximate measure and weight 1 chop 1 lb = 98 g^ = 453.6 g
— E F
68.60 155 650 21.60
7.01 0.00 0.00 1.08
4 0.82
22 202 354 64
1.63 0.062 0.015
1.0 1.192 0.220 5.030 0.837 0.53 5 0.57 2 7
2.43
0.01 0.01 0.09 1.55 0.76 3.18 0.22 2.89 0.05
0.74 0.61 0.04
0.09
62
317.54 719
3.010 99.96 32.43 0.00 0.00 5.01
21 3.81
104 933
1,640 298
7.56 0.286 0.068
4.5 5.516 1.016
23.283 3.874 2.45
22 2.63
10 32
11.24
0 .03 0 .04 0 .40 7 .17 3 .52
14 .71 1 03
13 .36 0 23
3 40 2 83 0 18
0.40
287
14 0.290 1.343 270 1.016 4.7Ö4 277 1.044 4.831 277 1.755 8.124 285 2.129 9.852 286 0.532 2.463
48 0.280 1.297 285 0.864 4.001 285 0.770 3.565 285 1.157 5.357 285 1.499 6.9 40 285 1.096 5.071 282 1.279 5.919 284 2.004 9.276 285 3.356 15.531 282 0.985 4.559 276 0.819 3.792 270 0.888 4.110
Amount in edible portion of 1 pound of food as purchased
Refuse:Bone 18%, separable fat 17%
206 .37 468
1,956 64 .97 21 .08
0 .00 0 .00 3 .25
14 2 .47
68 606
1,066 194
4 91 0 186 0. 044
2 9 3, 585 0 660
15. 132 2. 518 1. 59
14 1. 71 6
21
7.30
0.02 0.02 0.26 4.66 2.28 9.56 0.67 8.68 0.15
2.21 1.84 0.11
0.26
187
0 .873 3 .057 3 .140 5 .280 6 .403 1 .601 0 .843 2 .600 2 317 3 .482 4 510 3 296 3 847 6 029
10, 094 2 963 2. 465 2 671
^ With refuse = 151 g. Weight applies to chop cut 3 per pound with refuse.
AH-8-10 (1981) NDB No. 10040
PORK, FRESH, LOIN, CENTER LOIN, SEPARABLE LEAN ONLY, Cooked, braiser« Page 65
Nutrients and units Amount in 100 grams, edible portion
Standard error
C —
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 1 chop 85 g^ = 61 g2
— E F
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone 17%, separable fat 16%
PROXIMATE: Water g .
Food energy | ^
Protein (NX 6.25) g Total lipid (fat) . g Carbohydrate, total g Fiber g
Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg
Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg
Vitamin 6^2 *"^S
Vitamin A • IRE. \lU .
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0. g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Poiyunsaturated, total ... g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine» g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Vaiine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
50.19 272
,138 34.77 13.70 0.00 0.00 1.35
6 0.95
22 251 372 55 2.91 0.104 0.032
0.4 0.880 0.270 6.800 0.740 0.45 5 0.61 3 9
4.72
0.01 0.02 0.16 3.02 1.51 6.15 0.43 5.63 0.10
1.66 1.18 0.40
0.08
111
0.467 1.636 1.680 2.826 3.427 0.857 0.451 1.391 1.241 1.864 2.414 1.763 2.058 .227 .402 .585 .318
3. 5. 1. 1. 1.430
42.66 231 967 29.55 11.65 0.00 0.00 1.15
n 5 0.
19 213 316 46 2.47 0.088 0.027
0.3 0.748 0.230 5.780 0.629 0.38 4 0.52 2 7
4.01
0.07
95
30.62 166 694 21.21 8.36 0.00 0.00 0.82
4 0.58
14 153 227 33 1.78 0.063 0.020
0.2 0.537 0.165 4.148 0.451 0.27 3 0.37 2 5
2.Í
0.01 0.01 0.01 0.01 0.14 0.10 2.57 1.84 1.28 0.92 5.23 3.75 0.36 0.26 4.79 3.43 0.08 0.06
1.41 1.01 1.00 0.72 0.34 0.24
0.05
68
0.397 0.285 1.391 0.998 1.428 1.025 2.402 1.724 2.913 2.090 0.728 0.523 0.383 0.275 1.182 0.849 1.055 0.757 1.584 1.137 2.052 1.473 1.499 1.075 1.749 1.255 2.743 1.968 4.592 3.295 1.347 0.967 1.120 0.804 1.216 0.872
152.53 827
3,459 105.67 41.63 0.00 0.00 4.10
19 2.89
67 763
1,131 166
8.84 0.316 0.097
1.2 2.674 0.821
20.665 2.249 1.37
16 1.85 8
26
14.35
0.04 0.05 0.50 9.18 4.59
18.70 1.30
17.11 0.29
5.04 3.59 1.22
0.24
338
1.419 4.972 5.106 8.588 10.415 2.604 1.371 .227 .771 .665 .336 358 254 807
16.417 4.817 4.005 4.346
^ Yield from 7.4 oz (211 g) raw meat with refuse. ^ With refuse = 91 g.
AH-8-10 (1981) NDB No. 10041
PORK, FRESH, LOIN, CENTER LOIN, SEPARABLE LEAN ONLY, Cooked, broiled Page 66
Nutrients and units
Amount in 100 grams, edible portion
Mean
— B —
Standard error
Number of samples
C D
Amount in edible portion of comnran measures of food
Approximate measure and weight 3 oz 1 chop 85 g^ = 72 g2
— E F
Amount in edible portion of 1 pound of food as purchased
Refuse:Bone 18%, separable fat 14%
PROXIMATE: Water . . .
Food energy • • •
Protein (NX 6.25) Total lipid (fat) . . Carbohydrate, total Fiber Ash
MINERALS: Calcium Iron Magnesium . . . Phosphorus . . . Potassium .... Sodium Zinc Copper Manganese ....
VITAMINS: Ascorbic acid . . . Thiamin Riboflavin .... Niacin Pantothenic acid. . Vitamin Bg . . . Folacin Vitamin B^2
Vitamin A •
LIPIDS: Fatty acids:
Saturated, total, . . . 4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total. 16:1 18:1 20:1 22:1
Polyunsaturated, total . 18:2 18:3 18:4 20:4 ....... 20:5 22:5 22:6
Cholesterol Phytosterols
AMI NO ACIDS: Tryptophan Threonine Isoleucine Leucine» Lysine Methionine Cystine Phenylalanine Tyrosine Valine Arginine Histidlne Alanine Asparticacid Glutamicacid Glycine Proline Serine
g • (kcal \ kj
g g
mg mg mg mg mg mg mg mg mg
mg mg mg mg
mcg mcg
IRE.
g g g g g g g g g g g g g g g g g g g g g g mg mg
56.76 231 967
32.00 10.48 0.00 0.00 1.43
5 0.92
30 244 420 78 2.23 0.082 0.011
0.4 1.149 0.308 5.542 0.691 0.47 6
74
3.61
0.01 0.01 0.12 2.31 1.16 4.71 0.33 4.31 0.07
1.27 0.90 0.31
0.06
0.431 1.505 1.547 2.601 3.154 0.788 0.415 1.280 1.141 1.715 2.222 1.623 1.894 2.969 4.971 1.459 1.213 1.315
0.666
0.286 0.635
24
24 24
0.008 0.140 0.071
0.024 0.262
0.058
0.005
133 133 133
133 133
133 1
80
48.25 196 822 27.20 8.91 0.00 0.00 1.22
4 0.78
25 208 357 66
1 0
89 070
0.009
0.3 0.977 0.262 4.711 0.587 0.40 5 0.63 2 7
3.07
0.01 0.01 0.10 1.96 0.99 4.00 0.28 3.66 0.06
1.08 0.77 0.26
0.05
83
40.87 166 696 23.04 7.54 0.00 0.00 1.03
3 0.66
21 176 302 56 1.60 0.059 0.008
0.3 0.827 0.222 3.990 0.498 0.34 4 0.53 2 6
2.60
0.01 0.01 0.09 1.66 0.84 3.39 0.24 3.10 0.05
0.91 0.65 0.22
0.04
71
0.366 0.310 1.279 1.084 1.315 1.114 2.211 1.873 2.681 2.271 0.670 0.567 0.353 0.299 1.088 0.922 0.970 0.822 1.458 1.235 1.889 1.600 1.380 1.169 1.610 1.364 2.524 2.138 4.225 3.579 1.240 1.050 1.031 0.873 1.118 0.947
175.05 713
2,983 98.68 32.32 0.00 0.00 4.41
.83 14 2.
92 753
1,295 241
6.86 0.253 0.034
1.2 3.544 0.950 17.092 2.131 1.45
18 2.27 7
24
11.15
0.04 0.03 0.37 7.12 3.58
14.53 1.02
13.29 0.22
3.92 2.78 0.96
0.19
30 3
1.329 4.641 4.771 8.021 9.727 2.430 1.280 3.948 3.519 5.289 6.853 5.005 5.841 9.156
15.331 4.500 3.741 4.055
^ Yield from 6.3 oz (179 g) raw meat with refuse. 2 With refuse = 106 g.
AH-8-10 (1981) NDB No. 10042
PORK, FRESH. LOIN, CENTER LOIN. SEPARABLE LEAN ONLY, Cooked, pan-fried Page 67
Amount in 100 grams, edible portion Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
Food energy
PROXIMATE: Water g .
i kcal \kj
Protein (NX 6.25) g Total lipid (fat) g
Carbohydrate, total g
Fiber g
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg
Potassium mg
Sodium mg
Zinc mg Copper mg
Manganese mg.
VITAMINS: Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin B5 mg
Folacin meg
Vitamin B^2 "'^^ ÍRE. \IU .
LIPIDS: Fatty acids:
Saturated, total
4:0
Vitamin A
6:0. 8:0.
10:0.
12:0.
14:0.
16:0.
18:0. Monou osatura ted,
16:1
18:1
20:1
22:1 Polyunsaturated,
18:2.
18:3 .
18:4.
20:4.
20:5 .
22:5 .
22:6 .
Cholesterol
Phytosterols
AMINO ACIDS: Tryptophan
Threonine . Isoleucine .
Leucine . .
Lysine . . Methionine
Cystine , . Phenylalanine
Tyrosine Valine . . Arginine. .
Histidine. .
Alanine . .
Aspartic acid
Glutamic acid
Glycine . .
Proline . ,
Serine . .
g g g g g g g g g g g g g g g g mg mg
g g g g g g g g g g g g g g g g g g
Standard Number of Approximate measure and weight Refuse:Bone 20%, separable
Mean error samples 3 OZ
= 85 g^ 1 Chop = 67 g^
fat 20%
F
54.44 1.134 4 46.27 36.47 148.19 266 226 178 725
1,115 947 747 3,034 28.76 0.475 3 24.45 19.27 78.28 15.92 0.259 3 13.53 10.67 43.33 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.88 0.75 0.59 2.40
5 4 3 14 1.00 0.85 0.67 2.72
32 27 22 88 265 225 178 721 455 387 305 1,240
85 72 57 231 2.41 2.05 1.61 6.56 0.089 0.076 0.060 0.242 0.012 0.010 0.008 0.033
0.4 0.3 0.3 1.1 1.250 1.063 0.838 3.403 0.330 0.281 0.221 0.898 6.010 5.109 4.027 16.359 0.792 0.673 0.531 2.156 0.50 0.43 0.34 1.36 6 5 4 17 0.73 0.62 0.49 1.98 2 2 2 7 8 7 5 22
5.46
0.02 0.02 0.19 3.50 1.74 7.13 0.49 6.53 0.11
1.99 1.43 0.47
0.09
107
387 353 390 338 835
0.709 0.373 1.151 1.026 1.542 1.997 1.459 1.703 2.669 4.469 1.312 1.091 1.183
4.64 3.66
0.01 0.01 0.01 0.01 0.16 0.13 2.97 2.34 1.48 1.17 6.06 4.78 0.42 0.33 5.55 4.38 0.10 0.08
1.69 1.33 1.22 0.96 0.40 0.31
0.08
91
0.06
71
0.329 0.259 1.150 0.907 1.182 0.931 1.987 1.566 2.410 1.899 0.603 0.475 0.317 0.250 0.978 0.771 0.872 0.687 1.311 1.033 1.697 1.338 1.240 0.978 1.448 1.141 2.269 1.788 3.799 2.994 1.115 0.879 0.927 0.731 1.006 0.793
14.86
0.04 0.05 0.51 9.52 4.74
19.42 1.34
17.77 0.30
5.41 3.89 1.27
0.25
290
1.053 3.683 3.784 6.364 7.717 1.930 1.015 3.133 2.793 4.197 5.436 3.971 4.636 7.265
12.165 3.571 2.970 3.220
^ Yield from 6.7 oz (191 g) raw meat with refuse. 2 With refuse = 112 g.
AH-8-10 (1981) NDB No. 10176
PORK, FRESH, LOIN, CENTER LOIN, SEPARABLE LEAN ONLY, Cooked, roasted Page 68
Amount in 100 grams, edible portion Nutrients and units
PROXIMATE: Water . . . g •
kcal íkca t kj Food energy
Protein (NX 6.25) . . Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg
Vitamin B^2 ^<^g
Vitamin A |
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 "g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine« g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamic acid g Glycine g Proline g Serine g
Mean
— B —
57.26 240
1.003 28.49 13.08 0.00 0.00 1.17
.09 6 1.
21 219 362
69 2.28 0.081 0.016
0.4 0.908 0.261 5.457 0.652 0.45 1 0.60 2
4.51
0.01 0.01
.16 0. 2.88 1.44 5.88 0.41 5.38 0.09
1.58 1.13 0.38
0.08
91
0.383 1.340 1.377 2.315 2.808 0.702 0.369 1.140 1.016 1.527 1.978 1.445 1.686 2.644 4.426 1.299 1.080 1.171
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 1 chop 85 g^ = 72 g2
— E F
48.67 204 852 24.22 11.12 0.00 0.00 0.99
5 0.93
18 186 307 59 1.94 0.069 0.014
0.3 0.772 0.222 4.638 0.554 0.38 1 0.51 2 6
3.83
0.06
42.95 180 752 21.37 9.81 0.00 0.00 0.88
4 0.82
16 164 271 52 1.71 0.061 0.012
0.3 0.681 0.196 4.093 0.489 0.34 0 0.45 2 6
3.38
0.01 0.01 0.01 0.01 0.13 0.12 2.45 2.16 1.23 1.08 5.00 4.41 0.35 0.31 4.57 4.03 0.08 0.07
1.35 1.19 0.96 0.84 0.32 0.29
0.06
0.326 0.287 1.139 1.005 1.170 1.033 1.968 1.736 2.387 2.106 0.597 0.527 0.314 0.277 0.969 0.855 0.864 0.762 1.298 1.145 1.681 1.484 1.228 1.084 1.433 1.265 2.247 1.983 3.762 3.320 1.104 0.974 0.918 0.810 0.995 0.878
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone 19%, Separable fat 12%
179 .22 750
3,138 89 .17 40 94 0 .00 0 .00 3 .66
17 3 .42
67 685
1,132 216
7 13 0 25.4 0 050
1 1 2 842 0 817
17. 080 2 041 1. 41 2 1. 88 7
23
14.11
0.04 0.04 0.49 9.03 4.51
18.40 1.28
16.84 0.29
4.96 3.52 1.20
0.24
286
1.199 4.194 4.310 7.246 8.789 2.197 1.155 3.568
.180
.780
.191
.523
.277 8.276
13.853 4.066 3.380 3.665
^ Yield from 6.0 oz (171 g) raw meat with refuse. ^- With refuse = 109 g.
AH-8-10 (1981) NDB No. 10043
PORK, FRESH. LOIN. CENTER RIB. SEPARABLE LEAN AND FAT, Raw Page 69
Nutrients and units
Amount in 100 grams, edible portion
Standard error
Amount in edible portion of cx>mmon measures of food
Approximate measure and weight 1 chop 1 lb = 112 g^ = 453.6 g E F
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone 26%
PROXIMATE: Water g .
Food energy | ,
Protein (NX 6.25) g
Total lipid (fat) g
Carbohydrate, total g
Fiber g
Ash g MINERALS:
Calcium mg
Iron mg
Magnesium mg
Phosphorus mg
Potassium mg
Sodium mg
Zinc mg Copper mg
Manganese mg
VITAMINS: Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin B5 mg
Folacin meg
Vitamin B^2 *"^^ . . (RE.
Vitamm A j
LIPIDS:
Fatty acids:
Saturated, total g
4:0 g 6:0 g 8:0 g
10:0 g
12:0 g
14:0 g
16:0 g 18:0 g
Monounsaturated, total. . . g
16:1 g
18:1 g
20:1 g
22:1 g
Polyunsaturated, total . . . g
18:2 g
18:3 g
18:4. . ,. g
20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g
Threonine g Isoleucine g
Leucine« g
Lysine g
Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Aspartic acid g
GluUmlcadd g Glycine g
Proline g
Serine g
57.72 288
1,204 17.87 23.44 0.00 0.00 0.81
0.66 18
198 347
38 1.37 0.053 0.008
0.2 0.689 0.225 4.240 0.632 0.37 6 0.48 2 7
8.44
0.02 0.03 0.30 5.25 2.79
10.85 0.68 9.97 0.18
2.49 2.18 0.19
0.12
64
0.229 0.824 0.839 1.439 1.743 0.429 0.227 0.711 0.616 0.950 1.277 0.863 0.994 1.557 2.607 0.765 0.636 0.689
0.844
0.356 0.925
0.015
0.383 0.018 0.764
1.003
0.002
0.026
0.001 0.004 0.013 0.206 0.112
0.028 0.391 0.012
0.088 0.012
0.008
1.599
64.65 322
1,348 20.01 26.25 0.00 0.00 0.91
9 0.74
20 222 389 43 1.54 0.059 0.009
0.3 0.772 0.252 4.749 0.708 0.42 7 0.53 2
9.45
0.13
71
261.84 1,305 5,460
81.04 106.32
0.00 0.00 3.69
.98 35 2.
81 898
1,574 174
6.22 0.240 0.036
1.1 3.125 1.021
19.233 2.867 1.68
27 2.16
10 32
38.2Í
0.02 0.08 0.03 0.12 0.34 1.37 5.88 23.80 3.12 12.64 2.15 49.22 0.76 3.09 1.16 45.21 0.20 0.83
2.78 11.28 2.44 9.88 0.22 0.87
0.53
289
0.256 1.039 0.923 3.738 0.940 3.806 1.612 6.527 1.952 7.906 0.480 1.946 0.254 1.030 0.796 3.225 0.690 2.794 1.064 4.309 1.430 5.792 0.967 3.915 1.113 4.509 1.744 7.063 2.920 11.825 0.857 3.470 0.712 2.885 0.772 3.1?5
193.78 966
4,041 59.97 78.68 0.00 0.00 2.73
26 2.21
60 664
1,165 129
4.60 0.178 0.027
0.8 2.313 0.755
14.234 2.122 1.25
20 1.60 7
23
28.33
0.06 0.09 1.02
17.61 9.36
36.43 2.29
33.46 0.61
8.35 7.31 0.64
0.39
214
0.769 2.766 2.817 4.831 5.851 1.440 0.762 2.387 2.068 3.189 4.287 2.897 3.337 5.227 8.752 2.568 2.135 2.313
With refuse = 151 g. Weight applies to chop cut 3 per pound with refuse.
AH-8-10 (1981) NOB No. 10044
PORK, FRESH. LOIN, CENTER RIB, SEPARABLE LEAN AND FAT, Cooked, braised Page 70
Amount in 100 grams, edible portion Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: Water g . _ . / kcal Food energy | ,
Protein (NX 6.25) g ToUl lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg
Vitamin B^2 ^^S
Vitamin A \ui
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0. . g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine> g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
Mean Standard
error Number of
samples
Approximate 3 oz
=: 85 g^
measure and weight 1 chop = 67 g2
Refuse: Bone 25%
E F G
43.20 36.72 28.94 148.34 367 312 246 1,260
1,535 1,305 1,029 5,273 28.58 24.29 19.15 98.14 27.16 23.08 18.20 93.26 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.04 0.88 0.69 3.56
10 9 7 36 1.07 0.91 0.71 3.66
20 17 13 68 210 179 141 722 413 351 277 1,417
48 41 32 165 2.35 2.00 1.58 8.08 0.090 0.077 0.060 0.309 0.010 0.009 0.007 0.034
0.3 0.3 0.2 1.2 0.5 30 0.451 0.355 1.820 0.274 0.233 0.184 0.941 5.641 4.795 3.779 19.371 0.548 0.466 0.367 1.882 0.32 0.27 0.21 1.10 6 5 4 22 0.54 0.46 0.36 1.84 3 2 2 10
10 8 6 33
9.82
0.02 0.03 0.34 6.06 3.19
12.47 0.80
11.46 0.21
3.06 2.48 0.48
0.11
95
0.370 1.324 1.350 2.307 2.794 0.691 0.364 1.140 0.993 1.523 2.030 1.395 1.610 2.524 4.226 1.240 1.031 1.118
8.34 6.58
0.02 0.01 0.03 0.02 0.29 0.23 5.15 4.06 2.71 2.13
10.60 8.35 0.68 0.54 9.74 7.68 0.18 0.14
2.60 2.05 2.11 1.66 0.40 0.32
0.09 0.07
64
0.315 0.248 1.125 0.887 1.148 0.905 1.961 1.546 2.375 1.872 0.587 0.463 0.309 0.244 0.969 0.764 0.844 0.665 1.295 1.020 1.726 1.360 1.186 0.935 1.369 1.079 2.145 1.691 3.592 2.831 1.054 0.831 0.876 0.691 0.950 0.749
33.71
0.08 0.10 1.17
20.80 10.94 42,
2. 81 75
39.35 0.71
10.51 8.51 1.63
0.37
328
1.271 4.547 4.636 7.922 9.595 2.373 1.250 3.915 3.410 5.230 6.971 4.790 5.529 8.667
14.512 4.258 3.540 3.839
^ Yield from 6.8 oz (192 g) raw meat with refuse. ^ With refuse = 89 g.
AH-8-10 (1981) NDB No. 10045
PORK. FRESH, LOIN. CENTER RIB. SEPARABLE LEAN AND FAT, Cooked, broiled Page 71
Nutrients and units
Amount in 100 grams, edible portion
Standard error
c —
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 1 chop 85 g^ = 77 g'
— E- F —
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone 26%
PROXIMATE: Water . . .
Food energy • • • •
Protein (NX 6.25) . Total lipid (fat) . . . Carbohydrate, total . Fiber Ash
MINERALS: Calcium Iron Magnesium . . . . Phosphorus . . . . Potassium Sodium Zinc
Copper Manganese
VITAMINS: Ascorbic acid. . . . Thiamin Riboflavin . . . . , Niacin Pantothenic acid. . Vitamin B5 ... Folacin Vitamin B-\2 • • ■
Vitamin A
LIPIDS: Fatty acids:
Saturated, total.... 4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total. 16:1 18:1 20:1 22:1
Polyunsaturated, total . 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol Phytosterols
AMI NO ACIDS: Tryptophan Threonine Isoleucine
Leucine« Lysine Methionine Cystine Phenylalanine Tyrosine Valine Arginine , Histidine Alanine Asparticacid Glutamic acid Glycine Proíine Serine
g ■ ■ ■ kcal . .
47.52 343
kj . . . g ■■ ■ g • • ■ g ' • ■ g ■ ■ ■ g ■ ■ '
1,434 24.58 26.36 0.00 0.00 1.09
mg. . . 13 mg. . . 0.72 mg. . . 25 mg. . . 227 mg. . . 371 mg.^. . 61 mg. . . 2.03 mg. . . 0.075 mg, . . 0.017
mg. . . 0.2 mg. . . 0.785 mg. . . 0.282 mg. . . 4.717 mg. . . 0.628 mg. . . 0.34 mcg . . 7 mcg . 0.68
IRE. . 2 \iu. . 7
g ■ • 9.51 g • •
g • •
g • •
g • ■ 0.02 g . . 0.03 g ■ • 0.33 g • • 5.87 g . . 3.08 g • • 12.08 g ' • 0.78 g ' ■ 11.10 g . . 0.20 g ■ ■ g • • 2.98 g ■ ■ 2.39 g . • 0.48 g ■ '
g • ■ 0.11 g . •
g ■ •
g • • mg. . 93 mg. .
g ■ ■ g • •
g ■ ■ g ' •
0.317 1.139 1.161 1.983
g . . 2.403
g ' • 0.593
g • ' 0.312 g • - 0.980 g • • 0.853 g ' • 1.310 g • • 1.749 g • • 1.198 g • • 1.381 g • • 2.165 g • • 3.626 g ■ ■ 1.064 g • ■ 0.885 g ■ ■ 0.959
40.40 291
1.219 20.90 22.40 0.00 0.00 0.93
11 0.61
21 193 315 52 1.73 0.064 0.014
0.2 0.667 0.240 4.009 0.534 0.28 6 0.58 2 6
8.09
0.09
79
36.59 264
1,104 18.93 20.29 0.00 0.00 0.84
10 0.56
19 175 285 47 1.57 0.058 0.013
0.2 0.604 0.217 3.632 0.484 0.26 6 0.52 2 6
7.33
0.02 0.02 0.02 0.02 0.28 0.25 4.99 4.52 2.62 2.37
10.27 9.30 0.66 0.60 9.44 8.55 0.17 0.15
2.54 2.30 2.03 1.84 0.41 0.37
0.08
72
0.269 0.244 0.968 0.877 0.987 0.894 1.686 1.527 2.043 1.850 0.504 0.457 0.265 0.240 0.833 0.755 0.725 0.657 1.114 1.009 1.487 1.347 1.018 0.922 1.174 1.063 1.840 1.667 3.082 2.792 0.904 0.819 0.752 0.681 0.815 0.738
159.54 1.150 4,813
82.53 88.47 0.00 0.00 3.67
43 2.42
85 761
1,244 204
6.83 0.252 0.057
0.7 2.635 0.947
15.835 2.108 1.12
24 2.28 8
25
31.94
0 07 0 .10 1 11
19 .72 10 33 40 .55
2 62 37 .26
0 .67
10 .02 8 .04 1 .62
0.36
313
1.064 3.824 3.897 6.657 8.067 1.991 1.047 3.290 2.864 4.398 5.871 4.022 4.636 7.268
12.172 3.572 2.971 3.219
^ Yield from 5.9 oz (166 g) raw meat with refuse. 2 With refuse = 104 g.
AH-8-10 NDB No.
:i981) 10046
PORK. FRESH. LOIN. CENTER RIB. SEPARABLE LEAN AND FAT, Cooked, pan-fried Page 72
Nutrients and units Amount in 100 grams, edible portion
Number of
Amount in edible portion of common measures of food
Approximate measure and weight
3 oz 1 chop = 85 g^ = 88 g^ — E F
Amount in edible portion of 1 pound of food as purchased
Refute: Bone 26%
PROXIMATE: Water . . .
Food energy
• g ' íkcal 1 kj
Vitamin A •
Protein (NX 6.25) . . Total lipid (fat) g
Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg
Potassium mg
Sodium mg
Zinc . , mg
Copper mg
Manganese mg
VITAMINS:
Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg Vitamin B5 mg
Folacin meg
Vitamin 8^2 ^c^g IRE.
\lU . LIPIDS:
Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g
12:0 g
14:0 g
16:0
18:0
Monounsaturated, total 16:1
18:1
20:1
22:1
Polyunsaturated, total
18:2
18:3
18:4
20:4
20:5 ....:. 22:5 22:6 ¿
Cholesterol mg
Phytosterols . , mg AMkNO ACIDS:
Tryptophan g
Threonine g Isoleucine g
Leucine g Lysine g
Methionine g Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Aspartic acid g
Glutamicacid g Glycine g Proline g
Serine g
g
44.10 390
1,631 21.62 32.99 0.00 0.00 0.97
.66 7 0.
21 208 352 45 1.62 0.068 0.006
0.2 0.636 0.278 4.381 0.597 0.33 6
62
11.92
0 03 0 04 0 42 7 36 3 90
15 18 0 96
13 96 0 25
3 71 3 08 0 52
0.12
84
0.271 0.989 1.002 1.735 2.100 0.513 0.271 0.860 0.734 1.147 1.566 1.020 1.165 1.826 3.058 0.897 0.746 0.809
37.48 331
1,387 18.37 28.04 0.00 0.00 0.83
6 0,
18 177 299 38 1. 0.
56
38 058
0.005
0.2 0.541 0.236 3.724 0.507 0.28 5 0.52 2
10.13
0.10
71
0.230 0.841 0.852 1.475 1.785 0.436 0.230 0.731 0.624 0.975 1.331 0.867 0.990 1.552 2.599 0.762 0.634 0.688
38.80 343
1,435 19.02 29.03 0.00 0.00 0.86
6 0.58
19 183 309
40 1.43 0.060 0.005
0.2 0.560 0.245 3.855 0.525 0.29
54
10.49
0.02 0.02 0.03 0.03 0.36 0.37 6.26 6.48 3.31 3.43 2.90 13.35 0.82 0.85 1.87 12.29 0.22 0.22
3.16 3.27 2.61 2.71 0.44 0.45
0.11
74
0.238 0.870 0.882 1.527 1.848 0.451 0.238 0.757 0.646 1.009 1.378 0.898 1.025 1.607 2.691 0.789 0.656 0.712
154.03 ,362 ,698
75.51 115.23
0.00 0.00 3.40
.30 25
2. 74
728 1,228
157 5.66 0.238 0.021
0.7 2.222 0.971
15.303 2.085 1.15
21 2.15
10 33
41.64
0.09 0.13 1.46
25.71 13.62 53.01 3.36
48.77 0.89
12.97 10.74 1.81
0.42
294
0.947 3.455 3.500 6.060 7.335 1.792 0.947 3.004 2.564 4.006 5.470 3.563 4.069 6.378
10.682 3.133 2.606 2.826
Yield from 5.1 oz (145 g) raw meat with refuse. With refuse = 119 g.
AH-8-10 (1981) NDB No. 10180
PORK, FRESH, LOIN, CENTER RIB, SEPARABLE LEAN AND FAT. Cooked, roasted Page 73
Nutrients and units
Amount in 100 grams, edible portion
Standard error
Number of samples
C D
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 1 chop 85 g^ = 79 g"
— E F
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone 27%
PROXIMATE: Water . . . g •
kcal {kca kj
Food energy
Protein (NX 6.25) . . Total lipid (fat) g
Carbohydrate, total g
Fiber g
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg Potassium mg
Sodium mg
Zinc mg Copper mg
Manganese mg
VITAMINS: Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin B5 mg
Folacin meg
Vitamin B12 ^^g
Vitamin A t .„
LIPIDS: Fatty acids:
Saturated, total g .
4:0 g . 6:0 g 8:0 g
10:0 g
12:0 g
14:0 g
16:0 g
18:0 g Monounsaturated, total. . . g
16:1 g
18:1 g
20:1 g
22:1 g Polyunsaturated, total . . . g
18:2 g
18:3 g
18:4 g
20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg
Phytosterols mg
AMI NO ACIDS: Tryptophan g
Threonine g Isoleucine g
Leucinc' g
Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Aspartic acid g
Glutamicacid g
Glycine g
Proline g
Serine g
50.71 318
1,333 24.74 23.60 0.00 0.00 0.94
10 0.89
19 224 368 44 1.96 0.074 0.009
0.3 0.588 0.279 4.903 0.679 0.35 8 0.56 3
K52
0.02 0.03 0.30 5. 2.
10. 0. 9,
26 75 81 70 93
0.18
2.68 2.14 0.45
0.10
81
0.321 1.149 1.172 1.999 2.422 0.599 0.316 0.987 0.863 1.320 1.753 1.213 1.402 2.199 3.681 1.080 0.898 0.974
43.10 271 ,133 21.03 20.06 0.00 0.00 0.80
0.76 16
191 313 37 1.66 0.063 0.008
0.2 0.500 0.237 4.168 0.577 0.29 7 0.48 2 7
7.25
0.08
69
40.06 252
1,053 19.55 18.64 0.00 0.00 0.74
0.71 15
177 291 35 1.55 0.058 0.007
0.2 0.465 0.220 3.873 0.536 0.27 6 0.44 2 7
6.73
0.02 0.02 0.02 0.02 0.25 0.23 4.47 4.15 2.33 2.17 9.18 8.54 0.60 0.55 8.44 7.84 0.15 0.14
2.28 2.12 1.82 1.69 0.38 0.35
0.08
64
0.273 0.254 0.977 0.908 0.996 0.926 1.699 1.579 2.059 1.913 0.509 0.473 0.269 0.250 0.839 0.780 0.734 0.682 1.122 1.043 1.490 1.385 1.031 0.958 1.192 1.108 1.869 1.737 3.129 2.908 0.918 0.853 0.763 0.709 0.828 0.769
167.90 1,055 4,412
81.92 78.13 0.00 0.00 3.12
.96 33 2.
61 743
1,218 146
6.48 0.245 0.030
1.0 1.947 0.924
16.234 2.24& 1.14
25 1.85 9
28
28.22
0.06 0.09 0.98
17.40 9.09
35.78 2.32
32.86 0.59
7.08 1.48
0,33
269
1.063 3.804 3.880 6.619 8.019 1.983 1.046 3.268 2.857 4.371 5. 4, 4. 7,
12. 3, 2.
804 016 642 281 188 576 973
3.225
^ Yield from 5.7 oz (162 g) raw meat with refuse. ^ With refuse = 109 g.
AH-8-10 (1981) NDB No. 10047
PORK, FRESH. LOIN, CENTER RIB, SEPARABLE LEAN ONLY, Raw Page 74
Amount in 100 grams, edible portion Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: Water . . .
kcal (kca t kj
g
Food energy
Protein (NX 6.25) . . Total lipid (fat) g .
Carbohydrate, total g . Fiber g .
Ash g .
MINERALS: Calcium mg.
Iron mg.
Magnesium mg.
Phosphorus mg.
Potassium mg.
Sodium mg.
Zinc mg. Copper mg.
Manganese mg.
VITAMINS: Ascorbic acid mg.
Thiamin mg.
Riboflavin mg.
Niacin mg.
Pantothenic acid mg.
Vitamin Bg mg. Folacin meg
Vitamin B^2 ^(^g
Vitamin A I '
LIRIOS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0
12:0
14:0
16:0
18:0
Monounsaturated, total
16:1
18:1
20:1
22:1
Polyunsaturated, total
18:2
18:3
18:4
20:4
20:5
22:5 22:6 g
Cholesterol mg
Phytosterols mg AMINO ACIDS:
Tryptophan g
Threonine g Isoleucine g
Leucine> g Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
HIstidine g
Alanine g
Asparticacid g
Glutamic acid g Glycine g Proline g
Serine g
Standard Number of Approximate measure and weight Refuse:Bone 26%, separable Mean error samples 1 chop
= 86 g^ 1 lb
= 453.6 g fat 17%
E ■■ - ■ G
69.56 0.338 84 59.82 315.54 179.89 161 138 730 416 674 579 3,055 1,742 21.80 0.330 53 18.75 98.90 56.38 7.53 0.419 84 6.47 34.14 19.46 0.00 0.00 0.00 0.00 0.00 0.00 0.00 OiOO 0.98 0.013 49 0.84 4.45 2.54
9 0.476 21 8 42 24 0.77 0.020 55 0.66 3.48 1.99
22 0.937 21 19 102 58 241 207 1,091 622 423 2.440 141 363 1,917 1,093
45 1.101 159 38 202 115 1.62 0.021 43 1.40 7.36 4.20 0.060 0.002 55 0.052 0.272 0.155 0.010 0.003 2 0.009 0.045 0.026
0.3 0.211 3 0.3 1.4 0.8 0.856 0.032 49 0.736 3.883 2.214 0.268 0.007 52 0.230 1.216 0.693 5.036 0.299 11 4.331 22.843 13.023 0.766 0.082 4 0.659 3.475 1.981 0.47 0.033 4 0.40 2.13 1.22 7 1.450 4 6 34 19 0.53 0.044 11 0.46 2..4 2 1.38 2 1 2 9 5 6 1 5 28 16
2.61
0.01 0.01 0.09 1.66 0.82 3.41 0.24 3.10 0.05
0.79 0.66 0.04
0.09
55
0.293 1.025 1.053 1.772 2.149 0.537 0.283 0.872 0.778 1.168 1.514 1.106 1.291 2.023 3.387 0.994 0.827 0.896
0.000 0.001 0.005 0.092 0.045
0.013 0.173 0.003
0.038 0.003
0.007
1.054
73 75
377 377 377
377 377 71
377 112
314
58
2.24
0.01 0.01 0.08 1.43 0.70 2.94 0.21 2.67 0.05
0.68 0.56 0.04
0.08
11.83
0.03 0.04 0.43 7.54 3.70
15.48 1.08
14.07 0.24
3.57 2.97 0.19
0.42
47 249
14 0.252 1.329 270 0.882 4.649 277 0.906 4.776 277 1.524 8.038 285 1.848 9.748 286 0.462 2.436
48 0.243 1.284 285 0.750 3.955 285 0.669 3.529 285 1.004 5.298 285 1.302 6.868 285 0.951 5.017 282 1.110 5.856 284 1.740 9.176 285 2.913 15.363 282 0.855 4.509 276 0.711 3.751 270 0.771 4.064
6.74
0.02 0.02 0.24 4.30 2.11 8.83 0.62 8.02 0.14
2.04 1.69 0.11
0.24
142
0.758 2.651 2.723 4.582 5.557 1.389 0.732 2.255 2.012 3.020 3.915 2.860 3.339 5.231 8.759 2.570 2.139 2.317
^ With refuse = 151 g. Weight applies to chop cut 3 per pound with refuse.
AH-8-10 NDB No.
:i981) 10048
PORK. FRESH. LOIN. CENTER RIB. SEPARABLE LEAN ONLY. Cooked, braised Page 75
Amount in edible portion of Amount in edible portion of
Nutrients and units
Amount in 100 grams, edible portion common measures of food 1 pound of food as purchased
Standard Number of Mean error samples
3 oz 1 chop = 85 g^ = 53 g^
RefuseiBone 25%, separable fat 16%
A
PROXIMATE: Water 49.92 42.43 26.46 133.59
742 í kcal . \kj . .
g ■ ■ g ■ ■
277 236 147 Food energy 1,160 986 615 3,104
Protein (NX 6. 25) .... Total lipid (fat)
34.44 14.43 0.00 0.00
29.27 18.25 12.27 7.65 0.00 0.00
92.16 38.61 0.00
Carbohydrate, total .... g ' • 0.00 0.00 0.00 Fiber Ash .
g ■ ■ g ' ■
mg. . mg. . mg. . mg. . mg. . mg. . mg. . mg. . mg. .
1.20
12 1.26
23 250 501
52 2.82 0.100
1.02 0.64
10 6 1.07 0.67
20 12 213 132 426 266
44 28 2.40 1.50 0.085 0.053
3.21
MINERALS: Calcium Iron Magnesium Phosphorus Potassium Sodium
32 3.37
62 670
1,340 139
Zinc Copper Manganese
7.56 0.268
0.012 0.010 0.006 0.032
VITAMINS: Ascorbic acid Thiamin
mg. . mg. . mg. .
0.4 0.585 0.318
0.4 0.2 0.497 0.310 0.270 0.169
1.2 1.565
Riboflavin 0.851
Njacin . mg. . mg. .
6.469 0.660
5.499 3.429 0.561 0.350
17.311
Pantothenic acid 1.766
Vitamin B5 Folacin
mg. . mcg .
0.39 8
0.33 0.21 7 4
1.04 21
Vitamin B12 mcg . 0.52 0.44 0.28 1.39 (RE. 3 2 2 7
Vitamin A 9 7 5 24 LIPIDS:
Fatty acids: Saturated, total g • 4.97 4.23 2.64 13.31
4:0 g ■ 6:0 g ■ 8:0 ■ g •
10:0 ■ g • 0.01 0.01 0.01 0.04 12:0 • g ■ 0.02 0.01 0.01 0.04 14:0 ■ g • 0.17 0.15 0.09 0.46 16:0 ■ g ' 3.18 2.70 1.69 8.52 18:0 ■ g • 1.59 1.35 0.84 4.26
Monounsaturated, total. . • g • 6.49 5.51 3.44 17.36 16:1 • g ■ 0.45 0.38 0.24 1.20 18:1 ■ g • 5.94 5.04 3.15 15.88 20:1 . g ■ 0.10 0.09 0.05 0.27 22:1 ■ g ■
Polyunsaturated, total . . ■ g ■ 1.75 1.49 0.93 4.68 18:2 . g . 1.24 1.06 0.66 3.33 18:3 • g • 0.42 0.36 0.22 1.13 18:4 ■ g ■ 20:4 ■ g ■ 0.08 0.07 0.04 0.22 20:5 ■ g ■ 22:5 ■ g ■ 22:6 • g ■
Cholesterol . mg. ■ • 97 82 51 258 Phytosterols . mg.
AMINO ACIDS: Tryptophan ■ g ■
• g ■ • g
0.463 1.620 1.664
0.394 0.245 1.377 0.859 1.414 0.882
1.239 4.335
Isoleucine 4.453
Leucine« .... . g ■ . g • . g ' . g • . g ■ . g • • g '
2.799 3.394
2.379 1.483 2.885 1.799
7.490
Lysine Methionine Cystine Phenylalanine
9.082 0.849 0.446
0.722 0.450 0.379 0.236
2.272 1.193
. . 1.378
. . 1.229
. . 1.846
1.171 0.730 1.045 0.651 1.569 0.978
3.688 3.289
Valine 4.940
Arginine Histidine
g 2.391 2.032 1.267 6.398
g • . . 1.747 1.485 0.926 4.675
Alanine . g • . . 2.039 1.733 1.081 5.456
Aspartic acid . g ■ . . 3.196 2.717 1.694 8.552
Glutamicacid . g ■ . . 5.350 4.548 2.836 14.317 Glycine Proline ....
g • . . 1.570 1.335 0.832 4.201 . g • . . 1.306 1.110 0.692 3.495
Serine . g ■ . . 1.416 1.204 0.750 3.789
^ Yield from 8.6 oz (244 g) raw meat with refuse. 2 With refuse = 89 g.
AH-8-10 (1981) NDB No. 10049
PORK. FRESH, LOIN. CENTER RIB, SEPARABLE LEAN ONLY, Cooked, broiled Page 76
Nutrients and units Amount in 100 grams, edible portion
Standard error
PROXIMATE: Water g , 54.47 P . ikcal . . 258 Foodenergy \ kj . . . 1.079
Protein (NX 6.25) g . . . 28.82 Toul lipid (fat) g . . . 14.94 Carbohydrate, total g . . . 0.00 Fiber g 0.00 Ash g . . '. 1.25
MINERALS: Calcium mg. . . 15 Iron mg. . . 0.81 Magnesium mg. . . 30 Phosphorus mg. . . 266 Potassium mg. . . 4 39 Sodium mg. . . 6 7 Zinc mg. . . 2.3 8 Copper mg. , . 0.080 Manganese mg. . . 0.020
VITAMINS: Ascorbic acid mg. . . 0.3 Thiamin mg. . . 0.894 Riboflavin mg. . . 0.323 Niacin mg. . . 5.2 31 Pantothenicacid mg. . . 0.7 46 Vitamin B5 mg. . . 0.40 Folacin meg . . 9 Vitamin 8^2 meg . . 0.7 0
Vitamin A i^^' ' ' ^ \lU . . . 6
LIPIDS: Fatty acids:
Saturated, total g . . . 515 4:0 g . . . 6:0 g . . . 8:0 g
10-0 g . . • 0.01 ^2:0 g ... 0.02
^^•0 g . . . 0.18 ^^'■^ g • • . 3.29 18^0 ^ • . . 1.65
Monounsaturated, total. . . g . . . 6 71
16-■• g . . . 0.'4 7 l^-l g • • • 6.14 20^1 g ■ ■ • 0.11 22:1 g ...
Polyunsaturated, total . . . ^ . . . 181
18-2 ^ ... 1.29
]l'] g . . . 0.44 18:4 g ...
J^^^ S • • • 0.09 20:5 g . . . 22:5 ^ 22:6 g ...
Cholesterol mg. . . QA
Phytosterols mg. . . AMINO ACIDS:
Tryptophan g . . . 0.387 Threonine g . . . 1.356 Isoleucine g . . . 1.393 Leucine. g ... 2.342 Lysine g ■ . . 2.8 40 Methionine g . . . 0.710 Cystine g . . . 0.373 Phenylalanine g . . . 1,153 Tyrosine g . . . 1.028 Valine g . . . 1.5 45 Arginine g . . . 2.001 Histidine g . . . 1.462 Alanine g . . . 1.706 Asparticacid g . . . 2.674 Glutamicacid g . . . 4,477 Glycine g . . . 1.314 Proline g . . . 1.093 Serine g . . . 1 .185
J Yield from 7.2 oz (205 g) raw meat with refuse. With refuse = 104 g.
1.181
1.420 1.718
0.030
0 .039 4 .110
9, .625 1 .219 0, .100 0, .003 0. .010
0, .049 0. .084 0. .019 0. ,188 0. .025 0. ,038
0.031
3.10g
Number of samples
11
11 11
11
1 12 3 1
12 12 12 12 2
3 12 12 11 6 4 1
12 1 1
11
Amount in edible portion of common measures of food
Approximate measure and weight 3 OZ 1 chop
= 85 gi = 63 9^ E F
46 .30 219 917 2 4 .50 12 .70 0 .00 0, .00 1 .06
13 0, .69
25 226 373 57 2. .02 0, .068 0. ,017
0. ,2 0. 760 0. ,275 4. 446 0. 634 0. 34 7 0. 59 2 5
4.38
80
34.32 162 679
18.16 9.41 0.00 0.00 0.79
9 0.51
19 168 276
42 1.50 0.050 0.013
0.2 0.563 0.203 3.296 0.470 0.25
44
3.24
0.01 0.01
0.020 0.379 0.190
133 133 133
0.01 0.15 2.80 1.40
0.01 0.11 2.08 1.04
0.056 0.707
133 133
5.71 0.40 5.22
4.23 0.29 3.87
0.09 0.07
0.150 133 1.54 1.0 9
1.14 0.81
1 0.37 0.27
0.010 80 0.07 0.05
59
14 0.329 0.244 270 1.153 0.854 277 1.184 0.878 277 1.991 1.475 285 2:. 4 1 4 1.789 286 0.60 4 0.447 48 0.317 0.235
285 0.980 0.726 285 0.874 0.648 285 1.313 0.973 285 1.701 1.261 285 1.243 0.921 282 1.450 1.075 284 2.273 1.685 285 3.805 2.821 282 1.117 0.828 276 0.929 0.689 270 1.007 0.747
Amount in edible portion of 1 pound of food as purchased
Refuse:Bone 26%, separable fat 14%
148 .28 702
2,936 78 .44 40, .66 0 .00 0, .00 3 .40
40 2, .22
81 724
1,194 183
6. ,46 0. .218 0. ,054
0, ,7 2. 433 0. ,879
14. 239 2. ,031 1. 09
23 1. 90 5
17
14.01
0.04 0.04 0.48 8.97 4.48
18.28 1.27
16.72 0.29
4.92 3.50 1.19
0.24
255
1 .053 3 .691 3 .792 6 .375 7 .730 1 .933 L .015 3 .138 2, .798 4, .205 5. .447 3. .980 4. ,644 7. .279
12. ,186 3. .577 2. ,975 3. ,226
AH-8-10 (1981) NDB No. 10050
PORK, FRESH, LOIN, CENTER RIB, SEPARABLE LEAN ONLY, Cooked, pan-fried Page 77
Amount in edible portion of 1 pound of food as purchased
Refuse:Bone 26%, separable fat 22%
Nutrients and units
Amount in 100 grams, edible portion
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 1 chop
= 85 g^ = 62 g^ — E F
PROXIMATE: Water . . .
Food energy • • • •
Protein (NX 6.25) . Total lipid (fat) . . . Carbohydrate, total . Fiber Ash
lyAINERALS: Calcium Iron Magnesium . . . . Phosphorus , . . . Potassium Sodium Zinc Copper Manganese
VITAMINS: Ascorbic acid . . . . Thiamin Riboflavin Niacin Pantothenic acid. . . Vitamin B5 . . . . Folacin Vitamin B^2 • • ■ •
Vitamin A
LIPIDS: Fatty acids:
Saturated, total.... 4:0 6:0 8:0
10:0 12:0 14:0 16:0. 18:0
Monounsaturated, total. 16:1 18:1 20:1 22:1
Polyunsaturated, total . 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol Phytosterols
AMINO ACIDS: Tryptophan Threonine Isoleucine Leucine Lysine Methionine Cystine Phenylalanine Tyrosine Valine Arginine Histidine Alanine Asparticacid Glutamic acid Glycine Proline Serine
fkcal \ kj
g g g g g
mg mg mg mg mg mg mg mg
mg mg mg mg mg mg mcg mcg
fRE. \lU .
g g g g g g g g g mg mg
g g g g g g g g g g g g g g g g g g
55. 11 257
1,077 27. 96 15. 31 0. 00 0. 00 1. 21
9 0. 80
28 271 465 50 2. 06 0 075 0 007
0 3 0 767 0 350 5 160 0 794 0 .44 8 0 62 2
5.25
0.02 0.02 0.18 3.36 1.68 6.86 0.47 6.28 0.11
1,91 1.38 0.45
0.09
81
0.376 1.315 1.351 2.273 2.756 0.689 0.362 1.119 0.998 1.499 1.942 1.418 1.655 2.595 4.344 1.275 1.060 1.150
0.522
0.710 0.889
46. 84 219 916 23. 77 13. 01 0. 00 0. 00 1. 03
7 0. 68
23 230 396 43 1. 75 0 064 0 006
0 3 0 652 0 298 4 386 0 675 0 .37 7 0 53 2 7
4.47
0.08
69
34.17 160 668 17.34 9.49 0.00 0.00 0.75
.49 5 0.
17 168 288 31 1.28 0.047 0.004
0.2 0.476 0.217 3.199 0.492 0.27 5 0.39 1 5
3.26
0.01 0.01 0.01 0.01 0.15 0.11 2.86 2.09 1.43 1.04 5.83 4.25 0.40 0.29 5.34 3.89 0.09 0.07
1.63 1.19 1.17 0.85 0.38 0.28
0.06
60
0.320 0.233 1.118 0.815 1.148 0.838 1.932 1.409 2.343 1.709 0.586 0.427 0.308 0.224 0.951 0.694 0.848 0.619 1.274 0.929 1.651 1.204 1.205 0.879 1.407 1.026 2.206 1.609 3.692 2.693 1.084 0.791 0.901 0.657 0.978 0.713
130. 00 607
2.541 65. 96 36. 12 0. 00 0. 00 2. 85
21 1 88
65 640
1,098 118
4 85 0 177 0 017
0 7 1 809 0 826
12 172 1 873 1 .04
19 1 47 6
19
12.39
0.04 0.04 0.43 7.94 3.96
16.18 1.12
14.81 0.25
4.51 3.24 1.06
0.21
191
0.887 3.102 3.187 5.362 6.501 1.625 0.854 .640 .354 .536 .581 .345 .904 .122
10.247 008 501 713
^ Yield from 7.3 oz (207 g) raw meat with refuse. ^ With refuse = 119 g.
AH-8-10 (1981) NDB No. 10177
PORK, FRESH, LOIN, CENTER RIB, SEPARABLE LEAN ONLY, Cooked, roasted Page 78
Amount in 100 grams, edible portion Nutrients and units
Amount in edible portion of common measures of food
Amount in Mlible portion of 1 pound of food as purchased
PROXIMATE: Water g . _ ^ I kcal Food energy i .
Protein (NX 6.25) g . Total lipid (fat) g . Carbohydrate, total g . Fiber g . Ash g .
MINERALS: Qlciunn mg. Iron mg. Magnesium mg. Phosphorus mg. Potassium mg. Sodium mg. Zinc mg. Copper mg. Manganese mg.
VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin B5 mg. Folacin meg
Vitamin B^ 2 '"f?
Vitamin A 1/1/
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine> g Lysine g Methionine g Cystine g Phcnylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
Mean Standard Number of
samples
Approximate 3 oz
= 85 g^
measure and weight 1 chop = 66 g2
Refu8e:Bone 27%, separable fat 12%
" -"B
56.96 48.42 37.59 157.61 245 208 162 678
1,025 871 676 2.836 28.21 23.98 18.62 78.06 13.80 11.73 9.11 38.18 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.04 0.88 0.69 2.88
11 9 7 30 1.00 0.85 0.66 2.77
21 18 14 58 256 217 169 708 423 359 279 1.169
46 39 30 128 2.22 1.89 1.47 6.14 0.078 0.066 0.051 0.216 0.011 0.009 0.007 0.030
0.4 0.3 0.2 1.0 0.639 0.543 0.422 1.768 0.312 0.265 0.206 0.863 5.355 4.552 3.534 14.817 0.581 0.494 0.383 1.608 0.40 0.34 0.26 1.11 9 8 6 25 0.55 0.47 0.37 1.53 3 2 2 7 8 6 5 21
4.76
0.01 0.02 0.17 3.04 1.52 6.21 0.43 5.68 0.10
1.67 1.19 0.40
0.08
79
0.379 1.327 1.363 2.293 2.781 0.695 0.366 1.129 1.007 1.512 1.959 1.431 1.670 2.618 4.383 1.286 1.070 1.160
4.04 3.14
0.01 0.01 0.01 0.01 0.14 0.11 2.59 2.01 1.29 1.00 5.27 4.10 0.37 0.28 4.82 3.75 0.08 0.06
1.42 1.10 1.01 0.78 0.34 0.27
0.07
67
0.05
52
0.322 0.250 1.128 0.876 1.159 0.900 1.949 1.513 2.364 1.835 0.591 0.459 0.311 0.242 0.960 0.745 0.856 0.665 1.285 0.998 1.665 1.293 1.216 0.944 1.420 1.102 2.225 1.728 3.726 2.893 1.093 0.849 0.910 0.706 0.986 0.766
13.16
0.04 0.04 0.46
4 17
1
.42
.21
.17
.19 15.71 0.27
4.63 3.29 1.12
0.22
219
1.049 3.672 3.771 6.345 7.695 1.923 1.013 3.124 2.786 4.184 5.421 3.960 4.621 7.244
12.128 3.558 2.961 3.210
^ Yield from 6.8 oz (194 g) raw meat with refuse. ^ With refuse = 109 g.
AH-8-10 (1981) NDB No. 10051
PORK. FRESH, LOIN, SIRLOIN, SEPARABLE LEAN AND FAT. Raw Page 79
Nutrients and units
Amount in 100 grams, edible portion
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight
1 chop 1 lb = 119 g^ = 453.6 g E F
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone 21%
PROXIMATE: Water. . .
Vitamin A •
g ' I kcal
Food energy j ^^
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper *ng Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg
Vitamin B^2 "*^^ íRE.
t/t/. LIPIDS:
Fatty acids: Saturated, total g
4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine> g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
60.08 276
1,154 17.41 22.35 0.00 0.00 0.91
5 0.69
21 185 311
43 1.49 0.068 0.011
0.7 0.8,7 3 0.245 3.776 0.684 Ó.50 4 0.60 2 7
8.05
0 02 0 .03 0 29 5 .00 2 66 0 .35 0 .65 9 .51 0 .18
2 .37 2 .08 0 .18
0.11
70
0.223 0.804 0.818 1.403 1.699 0.418 0.221 0.694 0.601 0.927 1.244 0.841 0.968 1.519 2.542 0.745 0.620 0.672
0.842
0.354 0.848
0.023
0.1Ó2 0.024 0.312
1.203
0.002
0.001 0.004 0.012 0.187 0.100
0.027 0.353 0.012
0.080 0.011
0.008
1.473
71.49 328
1,374 20.72 26.60 0.00 0.00 1.08
6 0.82
25 221 370 51 1.77 0.081 0.013
0.8 1.039 0.292 4.493 0.814 0.59 5 0.71 3 9
9.58
0.13
83
272.51 1,252 5,237
78.97 101.38
0.00 0.00 4.11
22 3.
96 841
1,411 195
6. 0.
14
76 308
0.050
2 960
1.111 17.128
103 26
18 2.70
10 33
36.52
0.02 0.07 0.03 0.11 0.34 1.31 5.95 22.70 3.17 12.07
12.32 46.95 0.77 2.94
11.32 43.13 0.21 0.79
2.82 10.76 2.48 9.43 0.22 0.83
0.49
316
0.265 1.012 0.957 3.647 0.973 3.710 1.670 6.364 2.022 7.707 0.497 1.896 0.263 1.002 0.826 3.148 0.715 2.726 1.103 4.205 1.480 5.643 1.001 3.815 1.152 4.391 1.808 6.890 3.025 11.531 0.887 3.379 0.738 2.812 0.800 3.048
215. 26 989
4,136 62 38 80. 08
0 00 0, 00 3 25
17 2 48
76 664
1,114 154
5 34 0 .244 0 039
2 .5 3 128 0 .878
13 .529 2 .451 1 .78
14 2 .14
26
28.85
0.06 0.09 1.04
17.93 9.54
37.08 2.33
34.07 0.63
8.50 7.45 0.66
0.39
250
0.799 2.881 2.931 5.027 6.088 1.498 0.792
.487
.153
.321
.457
.013
.468
.443
.108
.669
.221 2.408
^ With refuse = 151 g. Weight applies to chop cut 3 per pound with refuse.
AH-8-10 (1981) NDB No. 10052
PORK, FRESH, LOIN, SIRLOIN, SEPARABLE LEAN AND FAT, Cooked, braised Page 80
Nutrients and units Amount in 100 grams, edible portion
PROXIMATE: Water g .
Food energy < , , » «y
Protein (NX 6.25) g Total lipid (fat) g
Carbohydrate, total g Fiber g
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg
Potassium mg Sodium mg
Zinc mg
Copper mg
Manganese mg
VITAMINS:
Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg Vitamin Bg mg
Folacin meg
Vitamin 8^2 ^c^g
Vitamin A IRE. \IU .
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g
12:0 g 14:0 g
16:0. g
18:0 g
Monounsaturated, total. . . g
16:1 g
18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g
18:3 g
18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg
Phytosterols mg
AMINO ACIDS: Tryptophan g
Threonine g Isoleucine g
Leucine' g Lysine g
Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Asparticacid g
Glutamicacid g Glycine g
Proline g
Serine g
45.11 352
1,471 27.97 25.74 0.00 0.00 1.16
6 1.
23 196 369
54 2. 0. 0.
13
56 116 014
0.3 0.656 0.298 5.019 0.593 0,36 4
66
9.32
0.02 0.03 0.33 5.74 3.02
11.82 0.76
10.87 0.20
2.89 2.35 0.44
0.10
106
0.362 1.296 1.322 2.258 2.735 0.675 0.356 1.115 0.971 1.491
987 365 576 471 137
1.214 1.009 1.095
Standard error
C —
Number of samples
Amount in edible portion of wmmon measures of food
Approximate measure and weight 3 oz 1 chop
= 85 g^ = 71 g2 — E F —
38.34 299
1,250 23.78 21.88 0.00 0.00 0.99
0.96 20
167 314
45 2.18 0.099 0.012
0.3 0.558 0.253 4.266 0.504 0.31 4 0.56
7.92
0.09
90
32.02 250
,045 19.86 18.28 0.00 0.00 0.82
5 0.80
16 139 262 38 1.82 0.082 0.010
0.2 0.466
.212
.563
.421
.26
47
6.62
0.02 0.01 0.02 0.02 0.28 0.23 4.88 4.08 2.57 2.15
10.05 8.39 0.64 0.54 9.24 7.72 0.17 0.14
2.46 2.05 2.00 1.67 0.38 0.31
0.07
75
0.308 0.257 1.102 0.920 1.124 0.939 1.919 1.603 2.325 1.942 0.574 0.479 0.303 0.253 0.948 0.792 0.825 0.689 1.267 1.059 1.689 1.411 1.160 0.969 1.340 1.119 2.100 1.754 3.516 2.937 1.032 0.862 0.858 0.716 0.931 0.777
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone 20%
163.69 1,276 5,339
101.51 93.41 0.00 0.00 4.21
23 4.08
84 713
1,339 194
9, 0. 0,
29 421 051
1.2 2.381 1.081
18.214 2.152 1.31
15 2.38
10 34
33.83
0.07 0.10 1.18
20.84 10.97 42.91 2.75
39.44 0.71
10.50 8.54 1.60
0.36
385
1.314 4.703 4.798 8.194 9.925 2.450 1.292 4.046 3.524 5.411 7.211 4.954 5.719 8.967
15.013 4.406 3.662 3.974
^ Yield from 6.3 oz (180 g) raw meat with refuse. ^ With refuse = 89 g.
AH-8-10 (1981) NDB No. 10053
PORK, FRESH, LOIN, SIRLOIN. SEPARABLE LEAN AND FAT, Cooked, broiled Page 81
Amount in 100 grams, edible portion Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
g < íkcal
PROXIMATE: Water
Food energy \ ,
Protein (NX 6. 25) g Total lipid (fat) g
Carbohydrate, total g
Fiber g
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg
Potassium mg
Sodium mg
Zinc mg
Copper mg
Manganese mg
VITAMINS: Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin Bg mg Folacin meg
Vitamin B^2 "'^^ . » (RE.
Vitamin A i
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0
10:0
12:0
14:0
16:0
18:0
Monounsaturated, total
16:1
18:1
20:1
22:1
Polyunsaturated, total
18:2
18:3
18:4
20:4 ..;...
20:5
22:5 22:6
Cholesterol mg
Phytosterols mg
AMINO ACIDS: Tryptophan g
Threonine g Isoleucine g
Leucine- g
Lysine g
Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Aspartic acid g
Glutamic acid g
Glycine g
Proline g Serine g
Standard Number of Approximate measure and weight Refuse: Bone 21%
Mean error samples 3 oz = 85 g^
1 chop = 84 g^
49.33 41.93 41.44 176.74 331 281 278 1 ,186
1,385 1,177 1,163 4 .961 24.16 20.53 20.29 86.55 25.26 21.47 21.22 90.49 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.24 1.05 1.04 4.44
5 4 4 18 0.78 0.66 0.66 2.79
29 25 24 104 226 192 190 810 367 312 308 1 ,314
55 46 46 196 2.03 1.72 1.70 7.26 0.095 0.081 0.080 0.340 0.009 0.008 0.008 0.032
0.3 0.2 0.2 1.0 0.896 0.762 0.753 3.210 0.346 0.294 0.291 1.240 4.339 3.688 3,645 15.547 0.758 0.644 0.637 2.716 0.44 0.37 0.37 1.58. 5 4 4 17 0.80 0.68 0.67 2.86 3 9
2 7
2 7
9 31
9.14
0.02 0.03 0.32 5.63 2.96
11.59 0.75
10.65 0.19
2.85 2.30 0.45
0.10
97
0.311 1.117 1.138 1.946 2.357 0.582 0.307 0.961 0.836 1.285 1.717 1.174 1.354 2.123 3.555 1.043 0.867 0.941
7.76 7.67
0.02 0.02 0.02 0.02 0.27 0.27 4.79 4.73 2.51 2.48 9.85 9.73 0.63 0.63 9.05 8.94 0.16 0.16
2.42 2.39 1.96 1.93 0.38 0.38
0.09
82
0.08
81
0.264 0.261 0.949 0.938 0.967 0.956 1.654 1.635 2.003 1.980 0.495 0.489 0.261 0.258 0.817 0.807 0.711 0.702 1.092 1.079 1.459 1.442 0.998 0.986 1.151 1.137 1.805 1.783 3.022 2.986 0.887 0.876 0.737 0.728 0.800 0.790
32.73
0.07 0.10 1.14
20.18 10.59 41.51
2.67 38.15 0.69
10.22 8.24 1.61
0.36
346
1.114 4.002 4.077 6.973 8.445
.085 .100 .443 .995 .604 .152
4.206 4.851 7.607
12.738 3.737 3.106 3.372
Yield from 5.4 oz (154 g) raw meat with refuse. With refuse = 106 g.
AH-8-10 NDB No.
:i981) 10054
PORK, FRESH, LOIN, SIRLOIN, SEPARABLE LEAN AND FAT, Cooked, roasted Page 82
Nutrients and units Amount in 100 grams, edible portion
Mean
— B —
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 1 chop 85 g^
— E 84 g2 -F-
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone 23%
Food energy
Vitamin A •
PROXIMATE: Water g ,
íkcal
ykj Protein (NX 6.25) g
Total lipid (fat) g Carbohydrate, total g Fiber g
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg
Potassium mg
Sodium mg
Zinc mg
Copper mg Manganese mg
VITAMINS: Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin B5 mg Folacin meg
Vitamin 8^2 ^^^S IRE.
\W . LIRIOS:
Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0
10:0
12:0
14:0
16:0
18:0
Monounsaturated, total.
16:1
18:1
20:1
22:1
Polyunsaturated, total .
18:2
18:3
18:4
20:4
20:5
22:5 22:6 g
Cholesterol mg
Phytosterols mg
AMINO AGIOS: Tryptophan g
Threonine g Isoleucine g
Leucine> g Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Aspartic acid g
Glutamicacid g Glycine g
Proline g
Serine g
g
53.95 291
1,218 25.04 20.41 0.00 0.00 1.07
1.00 22
229 337
59 2.27 0.099 0.025
0.3 0.740 0.307 5.198 0.570 0.38 5 0.76 2
7.37
0.02 0.02 0.25 4.54 2.36 9.32 0.61 8.55 0.15
2.34 1.83 0.42
0.09
91
0.329 1.166 1.192 2.026 2.456 0.609 0.321 0.999 0.878 1.338 1.764 1.239 1.437 2.252 3.771 1.107 0.920 0.998
1.17Í
0.502 1.116
0.028
0.048 1.542
1.603
0.004
0.062
0.014 0.249 0.130
0.036 0.468
0.103
0.006
2.597
45.86 247
1,035 21.28 17.35 0.00 0.00 0.91
0.85 18
195 286
50 1.93 0.084 0.021
0.3 0.629 0.261 4.418 0.485 0.32 4 0.6 5 2 7
6.26
0.0Í
45.32 244
1,023 21.03 17.14 0.00 0.00 0.90
0.84 18
193 283
49 1.90 0.083 0.021
0.3 0.622 0.258 4.366 0.479 0.32 4 0.64 2 7
6.19
0.01 0.01 0.02 0.02 0.2 2 0.21 3.86 3.81 2.0 0 1.98 7.92 7.83 0.52 0.51 7.27 7.19 0.13 0.13
1.99 1.97 1.56 1.54 0.36 0.35
0.08
76
0.2 80 0.276 0.991 0.979 1.013 1.001 1.722 1.702 2.0 88 2.063 0.518 0.512 0.273 0.270 0.849 0.839 0.7 46 0.738 1.137 1.124 1.499 1.482 1.053 1.041 1.221 1.207 1.914 1.892 3.205 3.168 0.941 0.930 0.7 82 0.773 0.848 0.838
188.46 1,017 4,253
87.46 71.29 0.00 0.00 3.75
32 3.48
76 801
1,176 205
7.91 0.346 0.087
1.1 2.585 1.072
18.157 991 33
1£ 2.65
27
25.73
0 .06 0 .08 0 .88
15 .85 8 .23
32 .55 2 .13
29 .88 0 53
8 18 6, 41 1 46
0.31
316
1.149 4.073 4.164 7.077 8.579 2.127 1.121 3.490 3.067 4.674 6.162 4.328 5.019 7.866
13.172 3.867 3.214 3.486
^ Yield from 5.4 oz (153 g) raw meat with refuse. ^ With refuse = 109 g.
AH-8-10 (1981) NDB No. 10055
PORK, FRESH, LOIN, SIRLOIN, SEPARABLE LEAN ONLY, Raw Page 83
Amount in 100 grams, edible portion Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: Water g .
Food energy | , .
Protein (NX 6.25) g Total lipid (fat) g
Carbohydrate, total g
Fiber g
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg
Potassium mg Sodium mg
Zinc mg
Copper mg
Manganese mg VITAMINS:
Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin B5 mg Folacin meg
Vitamin 8^2 ^(^S IRE. \w. Vitamin A
LIPIDS: Fatty acids:
Saturated, total. . .
4:0
6:0
8:0
10:0
12:0
14:0.
16:0
18:0 Monounsaturated, total
16:1
18:1
20:1
22:1 Polyunsaturated, total
18:2
18:3
18:4
20:4
20:5
22:5 22:6 g
Cholesterol mg
Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g
Isoleucine g
Leucine g
Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine . g Arginine. g
Histidine g
Alanine g
Asparticacid g
Glutamicacid g
Glycine g
Proline g
Serine g
Standard Number of Approximate measure and weight RefuserBone 21%,' Separable
Mean error samples 1 cnop = 92 g^
i ID 453.6 g
fat 18%
D E F G
72.13 0.423 11 66.36 327.17 199.58 151 139 684 417 631 580 2,862 1,746 21.06 0.351 11 19.38 95.54 58.28 6.75 0.631 11 6.21 30.61 18.67 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.09 0.026 11 1.01 4.96 3.03
5 0.097 8 5 24 15 0.81 0.028 11 0.74 3.67 2.24
27 0.184 8 24 120 73 223 1.717 8 205 1,011 617 373 5.645 31 343 1,693 1,033
50 1.375 31 46 228 139 1.77 0.068 11 1.63 8.02 4.89 0.080 0.003 11 0.074 0.363 0.221 0.014 0.013 0.064 0.039
0.9 0.8 4.1 2.5 1.086 0.082 15 0.999 4.926 3.005 0.292 0.015 15 0.269 1.325 0.808 4.407 0.222 16 4.054 19.990 12.194 0.828 0.762 3.756 2.291 0.63 1 0.58 2.86 1.74 5 4 21 13 0.69 0.041 10 0.63 3.11 1.90 2 2 9 6 7 6 29 18
2.34
0.01 0.01 0.08 1.49 0.73 3.06 0.21 2.78 0.05
0.71 0.59 0.04
0.08
63
0.283 0.991 1.018 1.712
.076
.519
.273
.843
.752 1.129 1.463 1.068 1.247
955 272 960 799
0.000 0.001 0.007 0.139 0.068
0.020 0.260 0.004
0.056 0.004
0.008
0.965
73 75
377 377 377
377 377 71
377 112
314
11
2.15
0.01 0.01 0.08 1.37 0.67 2.81 0.20 2.56 0.04
0.65 0.54 0.03
0.08
10.60
0.03 0.03 0.38 6.76 3.32
13.88 0.97
12.61 0.22
3.21 2.67 0.17
0.38
58 285
0.866
14 0.260 1.284 270 0.912 4.495 277 0.937 4.618 277 1.575 7.766 285 1.910 9.417 286 0.477 2.354
48 0.251 1.238 285 0.776 3.824 285 0.692 3.411 285 1.039 5.121 285 1.346 6.636 285 0.983 4.844 282 1.147 5.656 284 1.799 8.868 285 3.010 14.842 282 0.883 4.355 276 0.735 3.624 270 0.797 3.928
6.47
0.02 0.02 0.23 4.13 2.03 8.46 0.59 7.69 0.13
1.96 1.63 0.10
0.23
174
0.783 2.742 2.817 4.737 5.744 1.436 0.755 2.333 2.081 3.124 4.048 2.955 3.450 5.409 9.054 2.656 2.211 2.396
^ With refuse = 151 g. Weight applies to chop cut 3 per pound with refuse.
AH-8-10 (1981) NOB No. 10056
PORK, FRESH, LOIN, SIRLOIN, SEPARABLE LEAN ONLY, Cooked, braised Page 84
Amount in 100 grams, edible portion Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
Vitamin A •
PROXIMATE: Water g .
Food energy J ^
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg
Vitamin B^2 ^<^g ÍRE. \lU .
LtPIDS: Fatty acids:
Saturated, total g 4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol mg Phytosterols mg
AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine- g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
Standard Number of Approximate measure and weight Refuse:Bone 20%, Separable
Mean error samples 3 oz = 85 g^
1 chop = 57 g2
fat 16%
52.12 44.30 29.71 151.30 261 221 149 756
1,090 927 621 3,165 33.50 28.48 19.10 97.25 13.03 11.08 7.43 37.83 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.35 1.15 0.77 3.92
7 6 4 21 1.33 1.13 0.76 3.86
28 23 16 80 232 197 132 673 443 377 253 1,286
59 50 34 171 3.07 2.61 1.75 8.91 0.133 0.113 0.076 0.386 0.017 0.014 0.010 0.049
0.4 0.3 0.2 1.2 0.742 0.631 0.423 2.154 0.347 0.295 0.198 1.007 5.661 4.812 3.227 16.434 0.714 0.607 0.407 2.073 0.53 0.45 0.30 1.54 5 4 3 15 0.67 0.57 0.38 1.95 3 2 1 7 8 7 5 24
4.49
0.01 0.01 0.16 2.87 1.44 5.86 0.41 5.36 0.09
1.58 1.12 0.38
0.08
110
0.450 1.576 1.619 2.723 3.302 0.825 0.434 1.340
195 796 326 699 983
3.109 5.205 1.528 1.270 1.378
3.82 2.56
0.01 0.01 0.01 0.01 0.13 0.09 2.44 1.64 1.22 0.82 4.98 3.34 0.35 0.23 4.56 3.05 0.08 0.05
1.34 0.90 0.95 0.64 0.32 0.22
0.06
94
0.04
63
0.383 0.257 1.340 0.898 1.376 0.923 2.315 1.552 2.807 1.882 0.701 0.470 0.369 0.247 1.139 0.764 1.016 0.681 1.527 1.024 1.977 1.326 1.444 0.968 1.686 1.130 2.643 1.772 4.424 2.967 1.299 0.871 1.080 0.724 1.171 0.785
13.04
0.03 0.04 0.45 8.34 4.17
17.01 1.18
15.56 0.27
4.58 3.26 1.10
0.22
319
1.306 4.575 4.700 7.905 9.586 2.395 1.260 3.890 3.469 5.214 6.752 4.932 5.757 9.025
15.110 4.436 3.687 4.000
^ Yield from 7.9 oz (225 g) raw meat with refuse. ^ With refuse = 89 g.
MH-8-10 (1981) NDB No. 10057
PORK, FRESH, LOIN. SIRLOIN, SEPARABLE LEAN ONLY, Cooked, broiled Page 85
Amount in 100 grams, edible portion
Nutrients and units
PROXIMATE: Water. . . • g •
íkcal \ kj
Food energy
Protein (NX 6.25) . .
Toul lipid (fat) g
Carbohydrate, total g
Fiber g
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg Potassium mg
Sodium mg
Zinc mg
Copper mg
Manganese mg
VITAMINS: Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin B5 mg Folacin meg
Vitamin B^ 2 ^<^S ÍRE.
Vitamin A \W.
LIRIOS: Fatty acids:
Saturated, total g
4:0 g
6:0 g
8:0 g
10:0 g
12:0 g
14:0 g
16:0 g
18:0 g
Monounsaturated, total. . . g
16:1 g
18:1 g
20:1 g
22:1 g
Polyunsaturated, total . . . g
18:2 g
18:3 g
18:4 g
20:4 g
20:5 g
22:5 g
22:6 g
Cholesterol mg
Phytosterols mg
AMINO AGIOS: Tryptophan g
Threonine g
Isoleucine g
Leucine* g
Lysine g
Methionine g
Cystine g
Phenylalanine g
Tyrosinc g
Valine g
Arginine g
Histidine g
Alanine g
Asparticacid g
Glutamicacid g
Glycine g
Proline g
Serine g
56.70 243
1,018 28.29 13.58 0.00 0.00 1.43
.89 5 0.
34 265 434 60 2.36 0.105 0.010
0.4 1.030 0.402 4.764 0.906 0.54 6 0.84 2 8
4.68
0.01 0.01 0.16 3.00 1.50 6.11 0.42 5.59 0.10
1.65 1.17 0.40
0.08
98
380 329 365 296 784 696 366
1.130 1.008 1.514 1.962 1.433 1.672 2.622 4.389 1.288 1.071 1.162
Standard error
Number of impk
-D-
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 1 chop
= 85 g^ = 68 g^ — E F —
48.20 207 865 24.05 11.54 0.00 0.00 1.22
5 0.
29 225 369
51 2. 0.
75
01 089
0.009
0.3 0.876 0.342 4.049 0.770 0.46 5 0.72 2 6
3.98
0.07
83
38.56 165 692 19.24 9.23 0.00 0.00 0.97
.60 4 0.
23 180 295 41 1.61 0.071 0.007
0.2 0.700 0.273 3.240 0.616 0.37 4 0.57 2 5
3.18
0.01 0.01 0.01 0.01 0.14 0.11 2.55 2.04 1.27 1.02 5.19 4.15 0.36 0.29 4.75 3.80 0.08 0.07
1.40 1.12 0.99 0.80 0.34 0.27
0.05
67
0.323 0.258 1.13Ü Ü.904 1.160 0.928 1.952 1.561 2.366 1.893 0.592 0.473 0.311 0.249 0.961 0.768 0.857 0.685 1.287 1.030 1.668 1.334 1.218 0.974 1.421 1.137 2.229 1.783 3.731 2.985 1.095 0.876 0.910 0.728 0.988 0.790
Amount in edible portion of 1 pound of food as purchased
Refu$e:Bone 21%, separable fat 15%
164.60 706
2,955 82.13 39.42 0.00 0.00 4.15
16 2.
100 770
,259 174
6. 0, 0.
57
86 305 029
1.0 2.990 1.167
13.830 2.630 1.57
16 2.45 7
22
13.59
0.04 0.04 0.47 8.69 4.35
17.72 1.23
16.21 0.28
4.78 3.40 1.15
0.23
284
1.103 3.858 3.963 6.665 8.082 2.020 1.062 3.280 2.926
.395
.696
.160
.854
.612 12.741 3.739
109 373
^ Yield from 6.7 oz (190 g) raw meat with refuse. 2 With refuse = 106 g.
AH-8-1Ü (1981) NDB No. 10058
PORK, FRESH, LOIN, SIRLOIN, SEPARABLE LEAN ONLY, Cooked, roasted Page 86
Nutrients and units Amount in 100 grams, edible portion
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight
3 oz 1 chop 85 g^ = 74 g2
— E F —
Amount in edible portion of 1 pound of food as purchased Refuse:Bone 23%, separable
fat 9%
Vitamin A ■
PROXIMATE: Water g .
Food energy | ,
Protein (NX 6.25) g . Total lipld (fat) g . Carbohydrate, total g . Fiber g . Ash g .
MINERALS: Calcium mg. Iron mg. Magnesium mg. Phosphorus mg. Potassium mg. Sodium mg. Zinc mg. Copper mg. Manganese mg.
VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin Bg mg. Folacin meg Vitamin B12 tncg
IRE. \IU .
LIRIOS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO AGIOS: Tryptophan g Threonine g Isoleucine g Leucine> g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanlne g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
^ Yield from 6.1 oz (174 g) ^ With refuse = 109 g.
58.73 236 988 27.49 13.17 0.00 0.00 1.16
10 1.09
24 252 370
62 2. 0.
49 106
0.028
0.3 0.795 0.334 5.552 0.629 0.42 6 0.78 2 7
4.54
0.01 0.01 0.16 2.91 1.45 5.92 0.41 5.42 0.09
1.60 1.13 0.38
0.08
90
0.370 1.293 1.328 2.235 2.710 0.677 0.356 1.100 0.981 1.474 1.909 1.394 1.628 2.551 4.271 1.254 1.043 1.131
0.869
0.319 0.960
0.025
0.051 1.698
8.881 1.431 0.068 0.004
0.069 0.018 0.232
0.075
0.011 0.212 0.107
0.033 0.396
0.086
0.006
2.269
12
12 12
12
12 2
12 12 12 12 1
12 12 12
12
133 133 133
133 133
133 1
80
11
49.92 201 840 23.37 11.20 0.00 0.00 0.99
8 0.
20 214 315 53 2. 0. 0.
92
11 090 024
0.3 0.676 0.284 4.719 0.535 0.36 5 0.66 2 6
3.86
0.01 0.01 0.13 2.47 1.23 5.03 0.35 4.60 0.08
1.36 0.96 0.33
0.07
77
43.46 175 731 20.34 9.75 0.00 0.00 0.86
7 0.80
18 186 274 46 1.84 0.078 0.021
3 588 247 108 465 31
58
3.36
0.01 0.01 0.12 .15 ,07 .38 ,30 .01
0.07
1.18 0.84 0.28
0.06
67
14 0.315 0.274 270 1.099 0.957 277 1.129 0.983 277 1.900 1.654 285 2.304 2.005 286 0.575 0.501 48 0.303 0.263
285 0.935 0.814 285 0.834 0.726 285 1.253 1.091 285 1.623 1.413 285 1.185 1.032 282 1.384 1.205 284 2.168 1.888 285 3.630 3.161 282 1.066 0.928 276 0.887 0.772 270 0.961 0.837
181.12 728 ,048 84.79 40.62 0.00 0.00 3.58
.35 30 3.
73 777
1,143 192
7.67 0.327 0.086
1.1 2.452 1.030
17.122 1.940 1 .30
18 2.41 7
22
14.00
0.04 0.04 0.48 8.96 4.48
18.26 1.27
16.71 0.29
4.92 3.50 1.18
0.24
279
1.141 3.988 4.096 6.893 8.358 2.088 1.098 3.392 3.025 4.546 5.887 4.299 5.021 7.867
13.172 3.867 3.217 3.488
raw meat with refuse.
AH-8-10 (1981) NDB No. 10059
PORK, FRESH, LOIN, TENDERLOIN, SEPARABLE LEAN ONLY, Raw Page 87
Amount in 100 grams, edible portion Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: Water g .
Food energy j
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg Vitamin 8^2 "^'^^
Vitamin A {iii
LIRIOS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMI NO AGIOS: Tryptophan g Threonine g Isoleucine g Leucine> g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamic acid g Glycine g Proline g Serine g
Standard Number of Approximate measure and weight Refuse: 0
Mean error samples 1 OZ = 28.35 g
B C D yj
74.78 0.301 69 21.20 339.22 112 32 507 468 133 2,123 20.99 0.317 12 5.95 95.21 2.47 0.463 68 0.70 11.19 0.00 0.00 0.00 0.00 0.00 0.00 1.76 0.50 7.98
7 2 30 1.31 0.051 4 0.37 5.92
23 6 102 239 68 1,084 362 5.102 12 103 1,642
49 1.256 12 14 224 2.06 0.380 2 0.58 9.34 0.078 0.022 0.354 0.015 0.004 0.068
0.9 0.3 4.1 0.974 0.276 4.418 0.281 0.080 1.275 4.429 1.256 20.090 0.904 0.256 4.101 0.52 0.15 2.36 5 1 23 0.81 0.23 3.69 2 1 8 6 2 27
0.85
0.03
65
0.282 0.987 1.014 1.706 2.069 0.517 0.272 0.840 0.749 1.125 .457 .064 .242 .948 .261 .957 .796
1. 1. 1. 1. 3. 0. 0. 0.863
0.005
2.045
314
0.24
0.00 0.000 73 0.00 0.00 0.000 75 0.00 0.03 0.005 377 0.01 0.55 0.102 377 0.15 0.27 0.050 377 0.08 1.12 0.32 0.08 0.014 377 0.02 1.02 0.190 377 0.29 0.02 0.003 71 0.00
0.26 0.07 0.22 0.040 377 0.06 0.01 0.002 112 0.00
0.01
18
14 0.080 270 0.280 277 0.287 277 0.484 285 0.587 286 0.147
48 0.077 285 0.238 285 0.212 285 0.319 285 0.413 285 0.302 282 0.352 284 0.552 285 0.924 282 0.271 276 0.226 270 0.245
3.87
0.01 0.01 0.14 2.47 1.21 5.07 0.35 4.61 0.08
1.17 0.98 0.06
0.14
293
1.279 4.477 4.600 7.738 9.385 2.345 1.234 3.810 3.397 5.103 6.609 4.826 5.634 8.836 14.792 4.341 3.611 3.915
AH-8-1Ü (1981) NDB No. 10060
PORK, FRESH, LOiN, TENDERLOIN, SEPARABLE LEAN ONLY, Cooked, roasted Page 88
Nutrients and units
PROXIMATE: Water . . .
Food energy • • • •
Protein (NX 6.25) . Total lipid (fat) . . .
Carbohydrate, total .
Fiber Ash
MINERALS: Calcium
Iron
Magnesium . . . .
Phosphorus . . . . Potassium
Sodium
Zinc
Copper
Manganese VITAMINS:
Ascorbic acid. . . .
Thiamin
Riboflavin
Niacin
Pantothenic acid. . .
Vitamin Bg . . . . Folacin
Vitamin B^2 • • • •
Vitamin A • • •
LIPIDS: Fatty acids:
Saturated, total
4:0.
6:0. 8:0.
10:0.
12:0.
14:0.
16:0.
18:0. Monounsaturated, total
16:1 .
18:1 .
20:1 .
22:1 .
Polyunsaturated, total
18:2.
18:3.
18:4. 20:4.
20:5 . 22:5. 22:6.
Cholesterol
Phytosterols
AMINO ACIDS: Tryptophan
Threonine . Isoleucine .
Leucine . . Lysine . . Methionine
Cystine . . Phenylalanine
Tyrosine .
Valine . . Arginine. .
Histidine. .
Aianine . .
Aspartic acid
Glutamic acid
Glycine . . Proline . .
Serine . .
i kcal \ kj .
g . g - g • g '
mg. mg. mg. mg. ffig. mg.
mg. mg. mg. mg. mg. mg. mcg mcg
¡RE. \lU .
g g g g g g g g g g g g g g g g g g g g g g mg mg
g g g g g g g g g g g g g g g g g g
Amount in 100 grams, edible portion Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
Standard Number of Approximate measure and weight Refuse: 0
Mean error samples 3 oz = 85 g^
12.64 oz = 358 g2
B F G
65.16 55.39 233.47 295.57 166 141 596 754 696 591 2 ,493 3,157 28.79 24.47 103.15 130.59 4.81 4.09 17.23 21.82 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.25 1.06 4.48 5.67
9 1 7 31 39 1.54 1 1.31 5.52 6.99
25 1 21 90 114 288 1 245 1 ,032 1,306 538 1 457 1 ,928 2,440
67 1 57 238 302 3.00 1 2.55 10.75 13.61 0.160 1 0.136 0.573 0.726 0.039 1 0.033 0.140 0.177
0.4 0.3 1.4 1.8 0.940 1 0.799 3.368 4.264 0.390 1 0.332 1.397 1.769 4.709 4.003 16.872 21.360 0.687 0.584 2.462 3.116 0.42 0.36 1.50 1.91 6 5 22 28 0.55 1 0.47 1.97 2.49 2 2 7 9 7 6 24 30
1.66
0.00 0.01 0.06 1.06 0.53 2.16 0.15 1.98 0.03
0.58 0.41 0.14
0.03
93
0.387 1.354 1.391 2.340 2.837 0.709 0.373 1.152 1.027 1.543 1.999 1.460 1.704 2.671 4.472 1.313 1.092 1.184
1.41 5.94
0.00 0.01 Û.01 0.02 0.05 0.21 0.90 3.80 0.45 1.90 1.84 7.74 0.13 0.54 1.68 7.09 0.03 0.12
0.49 2.09 0.35 1.48 0.12 0.50
0.02
79
0.10
333
0.329 1.387 1.151 4.851 1.182 4.984 1.989 8.384 2.411 10.165 0.603 2.540 0.317 1.336 0.979 4.128 0.873 3.680 1.312 5.529 1.699 7.162 1.241 5.231 1.448 6.105 2.270 9.570 3.801 16.023 1.116 4.704 0.928 3.913 1.006 4.242
7.53
0.02 0.03 0.26 4.81 2.40 9.80 0.68 8.97 0.15
2.64 1.88 0.64
0.13
422
1.755 6.142 6.310
10.614 12.869 3.216 1.692 5.225 4.658 6.999 9.067 6.623 7.729
12.116 20.285
956 953 371
^ Yield from 3.8 oz (108 g) raw meat. ^ Yield from 1 lb raw meat.
AH-8-10 (1981) NOB No. 10061
PORK, FRESH, LOIN, TOP LOIN. SEPARABLE LEAN AND FAT, Raw Page 89
Nutrients and units Amount in 100 grams, edible portion
Mean
— B —
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 1 chop 1 lb = 118 g^ = 453.6 g E F
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone 22%
PROXIMATE: Water . . .
Food energy • • • ■
Protein (NX 6.25) . Total lipid (fat) . . . Carbohydrate, total . Fiber Ash
MINERALS: Calcium Iron Magnesium . . , . Phosphorus . . . . Potassium Sodium Zinc Copper Manganese
VITAMINS: Ascorbic acid . . . . Thiamin Riboflavin Niacin Pantothenic acid, , . Vitamin B5 . . . . Folacin Vitamin B^2 • • • •
Vitamin A
LIPIDS: Fatty acids:
Saturated, total. . . . 4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total. 16:1 18:1 20:1 22:1
Polyunsaturated, total . 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol Phytosterols
AMINO ACIDS: Tryptophan Threonine Isoleucine Leucine> Lysine Methionine Cystine Phenylalanine Tyrosine Valine Arginine Histidine Alanine Asparticacid Glutamicacid Glycine Proline Serine
g • íkcal ( kj .
g ■ g ' g . g ■
mg. mg. mg. mg. mg. mg. mg. mg.
mg. mg. mg. mg. mg. mg. mcg mcg
iRE. \lU .
g g g g g g g g g g g g g g g g g g g g g g mg mg
g g g g g g g g g g g g g g g g g g
56.08 305
1,277 17.32 25.65 0.00 0.00 0.79
0.64 17
192 337 37 1.34 0.052 0.008
0.2 0.666 0.219 4.130 0.613 0.36 6 0.47 2 7
9.25
0.02 0.03 0.33 5.75 3.06
11.89 0.74 10.92 0.20
2.72 2.39 0.21
0.12
65
0.220 0.796 0.809 1.393 1.687 0.414 0.219 .689 .594
0. 0. 0.920 1.244 0.830 0.952 1.492 2.499 0.733 0.610 0.661
0.841
0.349 0.778
0.015
0.368 0.017 0.736
0.970
0.002
0.025
0.001 0.004 0.012 0.171 0.094
0.024 0.324 0.013
0.074 0.012
0.008
1.526
66.17 360 ,507 20.43 30.27 0.00 0.00 0.93
9 0.76
20 227 397 44 1.5 8 0.061 0.009
0.3 0.786 0.258 4.873 0.723 0.42 7 0.55 3
10.92
0.14
77
254.37 1,385 5,795
78.55 116.36
0.00 0.00 3.58
34 2.91
78 871
1,526 170
6.06 0.236 0.036
1.0 3.021 0.993 18.734 2.781 1.62
26 2.13
10 32
41.96
0.02 0.09 0.03 0.13 0.39 1.51 6.78 26.06 3.61 13.88
14.03 53.92 0.88 3.37
12.89 49.55 0.24 0.91
3.21 12.36 2.82 10.85 0.25 0.97
0.54
295
0.260 0.998 0.939 3.611 0.955 3.670 1.644 6.319 1.991 7.652 0.489 1.878 0.258 0.993 0.813 3.125 0.701 2.694 1.086 4.173 1.468 5.643 0.979 3.765 1.123 4.318 1.761 6.768 2.949 11.335 0.865 3.325 0.720 2.767 0.780 2.998
198.40 1,080 4,520
61.27 90.76 0.00 0.00 2.80
27 2.27
61 679
1,191 133
4.73 0.184 0.028
0.8 2.356 0.775 14.612 2.169 1.26
20 1.66 8
25
32.73
0.07 0.10 1.18
20.33 10.83 42.06 2.63
38.65 0.71
9.64 8.46 0.75
0.42
230
0.778 2.816 2.862 4.928 5.969 1.465 0.775 2.438 2.102 3.255 4.401 2.937 3.368 5.279 8.841 2.593 2.158 2.339
^ With refuse = 151 g. Weight applies to chop cut 3 per pound with refuse.
AH-8-10 NDB No.
:i981) 10062
PORK, FRESH, LOIN, TOP LOIN, SEPARABLE LEAN AND FAT, Cooked, braised Page 90
Nutrients and units Amount in 100 grams, edible portion
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 1 chop 85 g^ = 70 g^
— E F —
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone 21%
PROXIMATE: Water . . .
Food energy • • • •
Protein (NX 6.25). Total lipid (fat) . . . Carbohydrate, total . Fiber Ash
MINERALS: Calcium Iron Magnesium . . . . Phosphorus . . . . Potassium Sodium Zinc Copper Manganese
VITAMINS: Ascorbic acid . . . . Thiamin Riboflavin Niacin Pantothenic acid. . . Vitamin B5 . . . . Folacin Vitamin B^2 • • • •
Vitamin A
LIRIOS: Fatty acids:
Saturated, total 4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total. . 16:1 18:1 20:1 22:1
Polyunsaturated, total . . 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol Phytosterols
AMINO AGIOS: ' Tryptophan Threonine Isoieucine Leucine> Lysine Methionine Cystine Phenylalanine Tyrosine . . Valine Arginine HIstidine Alanine Aspartic acid Glutamicacid Glycine Proline Serine
íkcal t kj
g g g g g
mg mg mg mg mg mg mg mg mg
mg mg mg mg mg mg mcg mcg
IRE. \lU .
42.14 381
1,595 27.66 29.16 0.00 0.00 1.01
10 1.03
19 204 399 47 2.28 0.088 0.010
0.3 0.52r 0.267 5.511 0.530 0.31 6 0.54 3
10
10.55
0.02 0.03 0.37 6.51 3.44
13.41 0.86
12.33 0.22
3.27 2.67 0.48
0.11
95
0.355 1.278 1.301 2.229 2.700 0.666 0.351 1.102 0.956 1.473 1.974 1.340 1.543 2.419 4.049 1.188 0.988 1.071
35.82 324
1,355 23.51 24.78 0.00 0.00 0.86
9 0.88
16 173 339 40 1.94 0.075 0.009
0.3 0.443 0.227 4.684 0.451 0.26 5 0.46 2
8.97
0.09
29.50 267
1,116 19.36 20.41 0.00 0.00 0.71
7 0.72
13 143 279 33 1.60 0.062 0.007
0.2 0.365 0.187 3.858 0.371 0.22 4 0.38 2 7
7.38
0.02 0.02 0.03 0.02 0.31 0.26 5.53 4.55 2.92 2.40
11.40 9.38 0.73 0.60
10.48 8.63 0.19 0.16
2.78 2.29 2.27 1.87 0.41 0.34
0.08
67
0.302 0.249 1.086 0.895 1.106 0.911 1.895 1.560 2.295 1.890 0.566 0.466 0.298 0.246 0.937 0.771 0.813 0.669 1.252 1.031 1.678 1.382 1.139 0.938 1.312 1.080 2.056 1.693 3.442 2.834 1.010 0.832 0.840 0.692 0.910 0.750
150.98 1.365 5,713
99.10 104.47
0.00 0.00 3.62
36 3.70
69 731
1,429 170
8.17 0.315 0.036
1.2 1.867 0.957 19.746 1.899 1.11
22 1.93
10 35
37.79
0.08 0.11 1.32
23.31 12.31 48.03 3.07
44.16 0.80
11.70 9.57 1.73
0.39
341
1.272 4.579 4.661 7.987 9.674 2.386 1.258 3.948 3.425 5.278 7.073 4.801 5.529 8.667
14.508 4.257 3.540 3.837
^ Yield from 6.4 oz (182 g) raw meat with refuse. 2 With refuse = 89 g.
AH-8-10 (1981) NDB No. 10063
PORK, FRESH, LOÍN, TOP LOIN, SEPARABLE LEAN AND FAT, Cooked, broiled Page 91
Amount in 100 grams, edible portion Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: Watpr g ,
Food energy j ^
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg
Vitamin B^ 2 ^^^ .,. . . i RE. Vitamm A |
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine» g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
Mean Standard Number of
samples
Approximate measure and weight 3 oz 1 chop
Refuse: Bone 21%
= 85 g" = 82 g^ F G
46.14 1.167 39.21 37.83 165.30 360 306 295 1,289
1,505 1,279 1,234 5,392 23.74 1.157 20.18 19.46 85.05 28.64 1.619 24.34 23.48 102.61 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.06 0.029 0.90 0.87 3.80
12 10 10 44 0.70 0.032 0.60 0.58 2.52
24 3.192 21 20 87 219 186 179 784 357 303 293 1,279
59 1.353 51 49 213 1.97 1.67 1.61 7.04 0.074 0.002 0.063 0.061 0.265 0.016 0.014 0.013 0.057
0.2 0.2 0.2 0.7 0.764 0.066 0.649 0.626 2.737 0.274 0.233 0.225 0.982 4.615 3.923 3.784 16.536 0.605 0.514 0.496 2.168 0.34 0.29 0.28 1.22 7 6 6 25 0.67 0.57 0.55 2.41 2 2 2 8 8 7 6 28
10.35
0.02 0.03 0.36 6.39 3.36
13.15 0.84
12.09 0.22
3.22 2.62 0.49
0.11
93
0.303 1.095 1.114 1.912 2.315 0.570 0.300 0.945 0.818 1.263 1.698 1.145 1.317
064 456
2 3 1.014 0.843 0.914
0.020 0.360 0.187
0.052 0.676
0.147
0.009
3.010
8.80 8.49
0.02 0.02 0.03 0.03 0.31 0.30 5.43 5.24 2.86 2.76
11.18 10.79 0.72 0.69
10.28 9.92 0.19 0.18
2.74 2.64 2.22 2.15 0.42 0.40
0.09
79
0.09
76
0.258 0.248 0.931 0.898 0.947 0.913 1.625 1.568 1.968 1.898 0.485 0.467 0.255 0.246 0.803 0.775 0.695 0.671 1.074 1.036 1.443 1.392 0.973 0.939 1.119 1.080 1.754 1.692 2.938 2.834 0.862 0.831 0.717 0.691 0.777 0.749
37.09
0 08 0 .11 1 29
22 .89 12 05 47 .13
3 02 43 .33
0 78
11 .53 9 37 1 .76
0.40
334
1.086 3.923 3.991 6.851 8.295 2.042 1.075 3.386 2.931 4.525 6.084 4.103 4.719 7.395
12.383 3.633 3.020 3.275
^ Yield from 5.5 oz (156 g) raw meat with refuse. ^ With refuse = 104 g.
AH-8-10 (1981) NDB No. 10064
PORK, FRESH, LOIN, TOP LOIN, SEPARABLE LEAN AND FAT, Cooked, pan-fried Page 92
Amount in 100 grams, edible portion
Nutrients and units
Food energy
Vitamin A ■
g
g
43.95 392
1.639 21.53 33.23 0.00 0.00 0.97
7 0.66
21 207 350 45 1.62 0.068 0.006
0.2 0.634 0.278 4.371 0.594 0.33 6 0.61 3 9
12.01
0 .03 0 .04 0 .42 7 .42 3 .93
15 .29 0 .97
14 .07 0 26
3 74 3. 10 0 52
0.12
84
0 .269 0 .985 0 .997 1 .728 2 .091 0 .511 0 .270 0 .856 0 .730
142 .561 014 158 816
3 040 0. 892 0. 742 0. 805
Standard error
Number of nmples
C D
PROXIMATE: Water g .
(kcal \ kj .
Protein (NX 6.25) g • Total lipid (fat) g . Carbohydrate, total g . Fiber g . Ash g .
MINERALS: Calcium mg. Iron mg. Magnesium mg. Phosphorus mg. Potassium mg. Sodium mg. Zinc mg. Copper mg. Manganese mg.
VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin B5 mg. Folacin meg Vitamin 6^2 fncg
(RE. \lU .
LIPIOS: Fatty acids:
Saturated, total.... 4:0 6:0 8:0
10:0 12:0 14:0 16:0: 18:0
Monounsaturated, total. 16:1 18:1 20:1 22:1
Polyunsaturated, total . 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine» g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
^ Yield from 5.2 oz (149 g) raw meat with refuse. ^ With refuse = 115 g.
Amount in edible portion of common measures of food
Approximate measure and weight 3 OZ 1 chop 85 g^ = 86 g2
— E F
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone 25%
37 .35 333 393 18 .30 28 .24 0 .00 0 .00 0 .83
6 0 .56
18 176 298 38 1 37 0 058 0. 005
0. 2 0. 539 0. 236 3. 715 0. 505 0. 28 5 0. 52 2
10.21
0.10
71
37 .79 337
1,409 18 .52 28 .58 0 .00 0 .00 0 .84
6 0 .57
18 178 301 39 1. 39 0. 058 0. 005
0, 2 0. 545 0. 239 3. 759 0. 511 0. 28 5 0. 53 2
10.33
0.02 0.02 0.03 0.03 0.36 0.36 6.30 6.38 3.34 3.38
12.99 13.15 0.82 0.83
11.96 12.10 0.22 0.22
3.18 3.21 2.63 2.67 0.44 0.45
0.10
72
0.229 0.231 0.837 0.847 0.847 0.857 1.469 1.486 1.777 1.798 0.434 0.439 0.230 0.232 0.728 0.736 0.621 0.628 0.971 0.982 1.327 1.342 0.862 0.872 0.984 0.996 1.544 1.562 2.584 2.614 0.758 0.767 0.631 0.638 0.684 0.692
149 .51 1.332 5,575
73 .25 113 .04
0 .00 0 .00 3 .30
25 2 .24
72 706
1,191 153
5. 49 0. 231 0. 020
0. 7 2. 157 0, 946
14. 870 2, 021 1. 12
21 2. 09
10 32
40.86
0.09 0.13 1.44
25.23 13.36 52.01 3.29
47.85 0.87
12.71 10.54 1.76
0.41
286
0 .915 3 .351 3 .392 5 .879 7 .114 1 .738 0 .919 2 .912 2 .483 3 .885 5 .311 3 450 3 .940 6 178
10 342 3. 035 2 524 2. 739
AH-8-10 (1981) NOB No. 10186
PORK. FRESH, LOIN, TOP LOIN, SEPARABLE LEAN AND FAT, Cooked, roasted Page 93
Nutrients and units
Amount in 100 grams, edible portion
-B "
Standard error
Number of imph
-D-
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 1 chop 85 g^ = 83 g^
— E F —
Amount in edible portion of 1 pound of food as purchased
Refute: Bone 23%
PROXIMATE:
Water g .
Food energy j ^.
Protein (NX 6.25) g Total lipid (fat) g
Carbohydrate, total g
Fiber g
Ash g
MINERALS:
Calcium mg
Iron mg
Magnesium mg
Phosphorus mg
Potassium mg
Sodium mg
Zinc mg
Copper mg
Manganese mg
VITAMINS:
Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin B5 mg
Folacin meg
Vitamin 8^2 ^'^g
Vitamm A |
LIPIDS:
Fatty acids:
Saturated, total g
4:0 g 6:0 g 8:0 g
10:0 g
12:0 g
14:0 g
16:0 g 18:0 g
Monounsaturated, total. . . g
16:1 g
18:1 g
20:1 g
22:1 g
Polyunsaturated, total . . . g
18:2 g
18:3 g
18:4 g
20:4. . : g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMI NO ACIDS: Tryptophan g
Threonine g Isoleucine g
Leucine« g
Lysine g
Methionine g
Cystine g Phenylalanine g
Tyrosine g Valine g Arginine g
Histidine g
Alanine g
Asparticacid g
Glutamic acid g Glycine g Proline g Serine g
49.73 330
1,381 24.20 25.13 0.00 0.00 0.93
10 0.88
18 219 359 44 1.92 0.073 0.009
0.3 0.580 0.274 4.832 0.497 0.34 7 0.56 3
9.08
0.02 0.03 0.32 5.60 2.94
11.52 0.74
10.59 0.19
2.84 2.29 0.45
0.10
82
0.312 1.121 1.142 1.953 2.366 0.584 0.308 0.965 0.840 1.290 1.721 1.179 1.361 2.133 3.572 1.048 0.872 0.945
42.27 280
1,174 20.57 21.36 0.00 0.00 0.79
.74 8 0.
15 186 305 37 1.63 0.062 0.008
0.2 0.493 0.233 4.107 0.422 0.29 6 0.48 2 7
7.72
0.09
69
41.28 274
1,146 20.09 20.86 0.00 0.00 0.77
0.73 15
182 298 36 1.59 0.061 0.007
0.2 0.481 0.227 4.011 0.413 0.28 6 0.47 2 7
7.54
0.02 0.02 0.02 0.02 0.27 0.26 4.76 4.65 2.50 2.44 9.79 9.56 0.63 0.62 9.00 8.79 0.16 0.16
2.41 2.36 1.94 1.90 0.39 0.38
0.08
68
0.265 0.259 0.953 0.930 0.971 0.948 1.660 1.621 2.011 1.964 0.496 0.485 0.262 0.256 0.820 0.801 0.714 0.697 1.097 1.071 1.463 1.428 1.002 0.979 1.157 1.130 1.813 1.770 3.036 2.965 0.891 0.870 0.741 0.724 0.803 0.784
173.72 1,153 4,823
84.53 87.77 0.00 0.00 3.23
.06 34 3.
64 766
1,255 152
6.70 0.255 0.031
1.0 2.026 0.957 16.878 1.736 1.19
26 1.96
10 30
31.73
0 .07 0 .10 1 .10
19 .56 10 .26 40 .25
2 .60 36 .99
0 .67
9 .92 7 .98 1 .59
0.36
285
1.090 3.916 3.989 6.822 8.264 2.040 1.076 3.371 2.934 4.506 6.011 4.118 4.754 7.451
12.477 3.661 3.046 3.301
^ Yield from 5.4 oz (155 g) raw meat with refuse. ^ With refuse = 107 g.
AH-8-10 (1981) NDB No. 10065
PORK, FRESH, LOIN, TOP LOIN, SEPARABLE LEAN ONLY, Raw Page 94
Amount in 100 grams, edible portion Nutrients and units
Amount in edible portion of comnran measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: Water . . .
Food energy • • • •
Protein (NX 6.25). Total lipid (fat) . . . Carbohydrate, total . Fiber Ash
MINERALS: Calcium Iron Magnesium .... Phosphorus .... Potassium Sodium Zinc Copper Manganese
VITAMINS: Ascorbic acid .... Thiamin Riboflavin Niacin Pantothenic acid. . . Vitamin B5 .... Folacin Vitamin 6^2 • • • •
Vitamin A
LIPIDS: Fatty acids:
Saturated, total. . . . 4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total. 16:1 18:1 20:1 22:1
Polyunsaturated, total . 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol Phytosterols
AMINO ACIDS: Tryptophan Threonine Isoleucine Leucine Lysine Methionine Cystine Phenylalanine Tyrosine Valine Arginine Histidine Alanine Asparticacid Glutamicacid Glycine Proline Serine
g • íkcal \ kj .
g • g - g ' g • g ■
mg. mg. mg. mg. mg.
mg. mg- mg. mg. mg. mg. mcg mcg
IRE. \IU .
g g g g mg mg
g g g g g g g g g g g g g g g g g g
Mean Standard
error samples
Approximate 1 chop = 88 g^
measure and weight 1 lb
= 453.6 g
Refuse:Bone 22%, separable fat 20%
G
69.56 0.338 84 61.22 315.54 183.02 161 142 730 424 674 593 3,055 1,772 21.80 0.330 53 19.19 98.90 57.36 7.53 0.419 84 6.62 34.14 19.80 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.98 0.013 49 0.86 4.45 2.58
9 0.476 21 8 42 24 0.77 0.020 55 0.68 3.48 2.02
22 0.937 21 20 102 59 241 212 1,091 633 423 2.440 141 372 1,917 1,112
45 1.101 159 39 202 117 1.62 0.021 43 1.43 7.36 4.27 0.060 0.002 55 0.053 0.272 0.158 0.010 0.003 2 0.009 0.045 0.026
0.3 0.211 3 0.3 1.4 0.8 0.856 0.032 49 0.753 3.883 2.252 0.268 0.007 52 0.236 1.216 0.705 5.036 0.299 11 4.432 22.843 13.250 0.766 0.082 0.674 3.475 2.015 0.47 0.033 0.41 2.13 1.24 7 1.450 7 34 19 0.53 0.044 11 0.47 2.42 1.40 2 2 9 5 6 5 28 16
2.61
0 .01 0 .01 0 .09 1 .66 0 .82 3 .41 0 .24 3 .10 0 .05
0 .79 0 66 0 .04
0.09
55
0 .293 1 .025 1 .053 1 .772 2 .149 0 .537 0 .283 0 .872 0 .778 1 .168 1 .514 1 .106 1 .291 2 023 3 387 0 994 0 827 0 896
0.000 0.001 0.005 0.092 0.045
0.013 0.173 0.003
0.038 0.003
0.007
1.054
73 75
377 377 377
377 377 71
377 112
314
2.29
0.01 0.01 0.08 1.46
11.83
72 00 21 73
0.05
0.69 0.58 0.04
0.08
48
0 .03 0 .04 0 .43 7 .54 3 .70
15 .48 1 .08
14 .07 0 24
3 .57 2 9 7 0 19
0.42
249
14 0.258 1.329 270 0.902 4.649 277 0.927 4.776 277 1.559 8.038 285 1.891 9.748 286 0.473 2.436
48 0.249 1.284 285 0.767 3.955 285 0.685 3.529 285 1.028 5.298 285 1.332 6.868 285 0.973 5.017 282 1.136 5.856 284 1.780 9.176 285 2.981 15.363 282 0.875 4.509 276 0.728 3.751 270 0.788 4.064
6.86
0.02 0.02 0.25 4.38 2.15 8.98 0.63 8.16 0.14
2.07 1.72 0.11
0.24
145
0.771 2.697 2.770 4.662 5.654 1.413 0.745 2.294 2.047 3.073 3.983 2.910 3.397 5.323 8.911 2.615 2.176 2.357
With refuse = 151 g. Weight applies to chop cut 3 per pound with refuse.
AH-8-10 NDB No.
;i981) 10066
PORK, FRESH, LOIN, TOP LOIN, SEPARABLE LEAN ONLY, Cooked, braised Page 95
Amount in 100 grams, edible portion Nutrients «id units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE Water. .
Food energy
Vitamin A •
g ' i kcal
\kj Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g . Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg
Vitamin B^2 '"^^ íRE. \w.
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine' g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
Standard Number of measure and weight Refuse£one 21%, separable
Mean error samples 3 oz = 85 g^
1 chop = 53 g2
fat 19%
o
49.92 42.43 26.46 135.88 277 236 147 755
1,160 986 615 3,157 34.44 29.27 18.25 93.75 14.43 12.27 7.65 39.28 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.20 1.02 0.64 3.27
12 10 6 33 1.26 1.07 0.67 3.43
23 20 12 63 250 213 133 682 501 426 265 1,363
52 44 28 142 2.82 2.40 1.50 7.69 0.100 0.085 0.053 0.272 0.012 0.010 0.006 0.033
0.4 0.4 0.2 1.2 0.585 0.497 0.310 1.592 0.318 0.270 0.169 0.866 6.469 5.499 3.429 17.609 0.660 0.561 0.350 1.797 0.39 0.33 0.21 1.06 8 7 4 21 0.52 0.44 0.28 1.42 3 2 1 7 9 7 5 24
4.97
0.01 0.02 0.17 3.18 1.59 6.49 0.45 5.94 0.10
1.75 1.24 0.42
0.08
97
0.463 1.620 1.664 2.799 3.394 0.849 0.446 1.378 1.229 1.846 2.391 1.747 2.039 3.196 5.350 1.570 1.306 1.416
4.23 2.64
0.01 0.01 0.01 0.01 0.15 0.09 2.70 1.69 1.35 0.84 5.51 3.44 0.38 0.24 5.04 3.15 0.09 0.05
1.49 0.93 1.06 0.66 0.36 0.22
0.07 0.04
51
0.394 0.245 1.377 0.859 1.414 0.882 2.379 1.483 2.885 1.799 0.722 0.450 0.379 0.236 1.171 0.730 1.045 0.651 1.569 0.978 2.032 1.267 1.485 0.926 1.733 1.081 2.717 1.694 4.548 2.836 1.335 0.832 1.110 0.692 1.204 0.750
13.54
0.04 0.04 0.47 8.66 4.33
17.66 1.22
16.16 0.28
4.76 3.38 1.15
0.23
263
1.260 4.410 4.529 7.619 9.238 2.311 1.214 3.751 3.345 5.025 6.508 4.755 5.550 8.700
14.563 4.274 3.555 3.854
^ Yield from 8.4 oz (240 g) raw meat with refuse. ^ With refuse = 89 g.
AH-8-10 (1981) NOB No. 10067
PORK, FRESH, LOIN, TOP LOIN, SEPARABLE LEAN ONLY, Cooked, broiled Page 96
Amount in 100 grams, edible portion
Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: Water g .
Food energy i .
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg
Vitamin B^2 ^<^g
Vitamin A | '
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5. .^ g 22:6 g
Cholesterol mg Phytosterols mg
AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine . g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Prollne g Serine g
Standard Number of 3 oz measure and weight
1 chop Refusefione 21%, separable
Mean error samples fat 18% = 85 g^ = 64 g^
F u
54.47 1.181 11 46.30 34.86 150.73 258 219 165 713
1,079 917 690 2,984 28.82 1.420 11 24.50 18.44 79.74 14.94 1.718 11 12.70 9.56 41.33 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.25 0.030 11 1.06 0.80 3.46
15 1 13 9 41 0.81 0.039 12 0.69 0.52 2.25
30 4.110 3 25 19 82 266 1 226 170 736 439 9.625 12 373 281 1,214
67 1.219 12 57 43 186 2.38 0.100 12 2.02 1.52 6.57 0.080 0.003 12 0.068 0.051 0.221 0.020 0.010 2 0.017 0.013 0.055
0.3 0.049 3 0.2 0.2 0.7 0.894 0.084 12 0.760 0.572 2.474 0.323 0.019 12 0.275 0.207 0.894 5.231 0.188 11 4.446 3.348 14.474 0.746 0.025 6 0.634 0.477 2.064 0.40 0.038 4 0.34 0.26 1.11 9 7 6 24 0.70 0.031 12 0.59 0.45 1.93 2 1 2 1 5 6 1 5 4 17
5.15
94
0.387 1.356 1.393 2.342 2.840 0.710 0.373 1.153 1.028 1.545 2.001 1.462 1.706 2.674 4.477 1.314 1.093 1.185
3.108 11
4.38 3.29
0.01 0.01 0.01 0.02 0.01 0.01 0.18 0.020 133 0.15 0.11 3.29 0.379 133 2.80 2.11 1.65 0.190 133 1.40 1.05 6.71 5.71 4.30 0.47 0.056 133 0.40 0.30 6.14 0.707 133 5.22 3.93 0.11 0.09 0.07
1.81 1.54 1.16 1.29 0.150 133 1.09 0.82 0.44 1 0.37 0.28
0.09 0.010 80 0.07 0.06
80 60
14 0.329 0.248 270 1.153 0.868 277 1.184 0.892 277 1.991 1.499 285 2.414 1.818 286 0.604 0.454
48 0.317 0.239 285 0.980 0.738 285 0.874 0.658 285 1.313 0.989 285 1.701 1.281 285 1.243 0.936 282 1.450 1.092 284 2.273 1.711 285 3.805 2.865 282 1.117 0.841 276 0.929 0.700 270 1.007 0.758
14.24
0 .04 0 .04 0 .49 9 .11 4 .55
18 .58 1 .29
17 .00 0 29
5 01 3 56 1 21
0.24
259
1.071 3.752 3.854 6.480 7.858 1.965 1.032 3.190 2.844 4.275 5.537 4.045 4.721 7.399
12.388 3.636 3.024 3.279
^ Yield from 7.1 oz (202 g) raw meat with refuse. ^ With refuse = 104 g.
AH-8-10 (1981) NDB No. 10068
PORK. FRESH, LOIN, TOP LOIN, SEPARABLE LEAN ONLY, Cooked, pan-fried Page 97
Nutrients and units
Amount in 100 grams, edible portion
Mean
— B —
Standard error
Number of samples
C D
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 1 chop 85 g^ = 61 g2
— E F —
Amount in edible portion of 1 pound of food as purchased
RefuierBone 25%, separable fat 22%
PROXIMATE: Water g .
Food energy | ^.
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total ..... g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper fng Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg Vitamin 8^2 ^<^g
Vitamin A | .„
LIRIOS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO AGIOS: Tryptophan g Threonine g Isoleucine g Leucine> g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
55.11 257
1,077 27.96 15.31 0.00 0.00 1.21
9 0.80
28 271 465 50 2.06 0.075 0.007
0.3 0.767 0.350 5.160 0.794 0.44 8 0.62 2
5.25
0.522
0.710 0.889
0.02 0.02 0.18 3.36 1.68 6.86 0.47 6.28 0.11
1.91 1.38 0.45
0.09
0.376 1.315 1.351 2.273 2.756 0.689 0.362 1.119 0.998 1.499 1.942 1.418 1.655 2.595 4.344 1.275 1.060 1.150
46 84 219 916 23 .77 13 01 0 .00 0 00 1 .03
7 0 .68
23 230 396 43 1 75 0 064 0 006
0 3 0 652 0 298 4, 386 0 675 0, 37 7 0, 53 2 7
4.47
0.01 0.01 0.15 2.86 1.43 5.83 0.40 5.34 0.09
1.63 1.17 0.38
0.08
69
33 .62 157 657 17 .06 9 34 0 .00 0 00 0 .74
5 0 .49
17 165 284 31
1 25 0 046 0 004
0 2 0 468 0 214 3 148 0 484 0, 27 5 0. 38 1 5
3.20
0.01 0.01 0.11 2.05 1.02 4.18 0.29 3.83 0.07
1.17 0.84 0.27
0.05
49
0.320 0.229 1.118 0.802 1.148 0.824 1 .932 1.387 2.343 1.681 0.586 0.420 0.308 0.221 0.951 0.683 0.848 0.609 1.274 0.914 1.651 1.185 1.205 0.865 1.407 1.010 2.206 1.583 3.692 2.650 1.084 0.778 0.901 0.647 0.978 0.702
132 .48 619
2,590 67 .22 36 .81 0 .00 0 .00 2 .90
21 1 .92
66 652
1,119 120
4 95 0 180 0 017
0 .7 1 844 0 841
12 405 1 909 1 06
19 1 50 6
19
12.63
0 .04 0 .04 0 .44 8 .09 4 .03
16 .49 1 .14
15 .09 0 .26
4 .60 3 31 1 08
0.21
194
0.904 3.161 3.248 5.464 6.625 1.656 0.870 2.690 2.399 3.604 4.669 3.409 3.979 6.238
10.443 3.065 2.548 2.765
^ Yield from 7.4 oz (211 g) raw meat with refuse. ^ With refuse = 115 g.
AH-8-10 (1981) NDB No. 10181
PORK, FRESH, LOIN. TOP LOIN. SEPARABLE LEAN ONLY, Cooked, roasted Page 98
Nutrients and units Amount in 100 grams, edible portion
PROXIMATE: Water g
Food energy fkcal \ kj .
Protein (NX 6.25) / Total lipid (fat) g . Carbohydrate, total g . Fiber g . Ash g ,
MINERALS: Calcium mg. Iron mg. Magnesium mg. Phosphorus mg. Potassium mg. Sodium mg. Zinc mg. Copper mg. Manganese mg.
VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin Bg mg. Folacin meg Vitamin Bj2 meg
Vitamin A |^J-
LIPIDS: Fatty acids:
Saturated, total g 4:0 6:0 8:0
10:0 12:0 14:0 16:0. 18:0
Monounsaturated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol mg Phytosterols mg
AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leuclne g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
B
56.96 245
1,025 28.21 13.80 0.00 0.00 1.04
.00 11 1.
21 256 423 46 2.22 0.078 0.011
0.4 0.639 0.312 5.355 0.581 0.40 9 0.55 3 8
4.76
0.01 0.02 0.17 3.04 1.52 6.21 0.43 5.68 0.10
1.67 1.19 0.40
0.08
79
0.379 1.327 1.363 2.293 2.781 0.695 0.366 1.129 1.007 1.512 1.959 1.431 1.670 2.618 4.383 1.286 1.070 1.160
Standard Number of samples
Amount in edible portion of common measures of food
Approximate m« 3 oz 85 g'
— E
Anwunt in edible portion of 1 pound of food as purchased
48.42 208 871 23.98 11.73 0.00 0.00 0.88
.85 9 0.
18 217 359 39 1.89 0.066 0.009
0.3 0.543 0.265 4.552 0.494 0.34 8 0.47 2 6
4.04
0.07
67
and weight Refuse:Bone 23%, separable 1 chop fat 14% = 68 g^
38.73 162.79 167 700 697 2,929 19.18 80.62 9.38 39.44 0.00 0.00 0.00 0.00 0.71 2;97
7 31 0.68 2.86
14 60 174 731 287 1.208
31 132 1.51 6.34 0.053 0.223 0.007 0.031
0.2 1.0 0.435 1.826 0.212 0.892 3.641 15.305 0.395 1.660 0.27 1.14 6 25 0.38 1.58 2 7 5 21
3.23
0.01 0.01 0.01 0.01 0.14 0.11 2.59 2.07 1.29 1.03 5.27 4.22 0.37 0.29 4.82 3.86 0.08 0.07
1.42 1.14 1.01 0.81 0.34 0.27
0.06
54
0.322 0.258 1.128 0.902 1.159 0.927 1.949 1.559 2.364 1.891 0.591 0.473 0.311 0.249 0.960 0.768 0.856 0.685 1.285 1.028 1.665 1.332 1.216 0.973 1.420 1.136 2.225 1.780 3.726 2.980 1.093 0.874 0.910 0.728 0.986 0.789
13.60
0 .04 0 .04 0 .47 8 .70 4 .35 7 .73 1 .23 6 .22 0 .28
4 .78 3 .40 1 .15
0.23
227
1.083 3.793 3.895 6.553 7.948 1.986 1.046 3.227 2.878 4.321 5.599 4.090 4.773 7.482
12.527 3.675 3.058 3.315
^ Yield from 6.7 oz (190 g) raw meat with refuse. 2 With refuse = 107 g.
AH-8-10 (1981) NOB No. 10069
PORK, FRESH, SHOULDER, WHOLE, SEPARABLE LEAN AND FAT, Raw Page 99
Nutrients and units Amount in 100 grams, edible portion
Standard error
Number of samples
C D
Amount in edible portion of common measures of food
Approximate measure and weight nb 1 oz
453.6 g = 28.35 g E F
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone and skin 20%
PROXIMATE: Water g .
Food energy i . .
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg
\{OT\ mg
Magnesium mg
Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg Vitamin B^2 *"^S
ÍRE Vitamin A • \IU.
LIPIDS: Fatty acids:
Saturated, total. . . 4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 22:6 g
Cholesterol . . - mg Phytosterols mg
AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine« g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamic acid g Glycine g Proline g Serine g
60.28 275
1,152 16.15 22.87 0.00 0.00 0.85
5 1.01
17 177 292 63 2.50 0.083 0.011
0.7 0.679 0.263 3.699 0.634 0.28 4 0.72 2 7
8.23
0.02 0.03 0.30 5.12 2.71
10.58 0.67 9.72 0.18
2.43 2.12 0.19
0.12
72
0.206 0.745 0.758 1.301 1.575 0.387 0.204 0.643 0.556 0.859 1.156 0.778 0.895
.403
.350
.690
.573
.622
273.44 1,249 5,224
73.24 103.76
0.00 0.00 3.85
.59 24 4.
77 803
1,325 286
11.32 0.376 0.050
3.0 3.080 1.193
16.779 .876 .26
2 1,
16 3. 9
30
25
37.32
0.54
329
17.09 78
327 4.58 6.48 0.00 0.00 0.24
.29 2 0. 5
50 83 18 0.71 0.024 0.003
0.2 0.192 0.075 1.049 0.180 0.08 1 0.20 1 2
2.33
0.08 0.00 0.12 0.01 1.34 0.08
23.22 1.45 12.31 0.77 48.01 3.00
3.03 0.19 44.08 2.76 0.81 0.05
11.00 0.69 9.63 0.60 0.84 0.05
0.03
21
0.934 0.058 3.379 0.211 3.438 0.215 5.901 0.369 7.144 0.447 1.755 0.110 0.925 0.058 2.917 0.182 2.522 0.158 3.896 0.244 5.244 0.328 3.529 0.221 4.060 0.254 6.364 0.398
10.660 0.666 3.130 0.196 2.599 0.162 2.821 0.176
218.77 999
4,180 58.60 83.01 0.00 0.00 3.08
19 3.68
62 642
1,060 229
9.05 0.301 0.040
2.4 2.464 0.954
13.424 2.301 1.01
13 2.60 7
24
29.86
0 .06 0 .09 1 .07
18 .57 9 .85
38 .41 2. .42
35 .27 0 .65
8 .80 7 .70 0 .67
0.43
263
0.748 2.704 2.751 4.721 5.716
404 7 40 333 018 117 195 823 248
5.091 8.528 2.504 2.079 2.257
AH-8-10 (1981) NDB No. 10070
PORK. FRESH, SHOULDER, WHOLE, SEPARABLE LEAN AND FAT, Cooked, roasted Page 100
Nutrients and units Amount in 100 grams, edible portion
PROXIMATE: Water. . .
Food energy
mg.
Vitamin A ■
g ' i kcal
y kj . Protein (NX 6.25) g . Total lipid (fat) g . Carbohydrate, total g . Fiber g , Ash g ,
MINERALS: Calcium Iron Magnesium mg. . Phosphorus mg. . Potassium mg. . Sodium mg. . Zinc mg. . Copper mg. . Manganese mg. .
VITAMINS: Ascorbic acid mg. . Thiamin mg. . Riboflavin mg. . Niacin mg. . Pantothenicacid mg. . Vitamin B5 mg. . Folacin meg .
Vitamin B^ 2 ^<^g ■ IRE. . \lU . .
LIRIOS: Fatty acids:
Saturated, total g 4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol mg Phytosterols mg
AMINO AGIOS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylaianine g Tyrosine g Valine g Arginine g Histidine g Aianine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
51.55 326
1,363 22.02 25.68 0.00 0.00 0.95
.31 7 1,
18 200 304 68 3.59 0.115 0.022
0.3 0.538 0.319 3.989 0.499 0.33 4 0.83 2
9.26
0 .02 0 .03 0 .32 5 .72 2 .99
11 .76 0 76
10 .81 0 20
2 92 2. 33 0, 48
0.11
96
0.284 1.019 1.038 1.776 2.152 0.530 0.280 0.878 0.763 1.173 1.568 1.071 1.235 1.935 3.240 0.951 0.791 0.857
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 85 g^ 1 c = 140 g
— E F
43.82 27 7
1,198 18.72 21.83 0.00 0.00 0.81
.11 6 1.
15 170 258
58 3.05 0.098 0.019
0.2 0.457 0.271 3.391 0.424 0.27 4 0.71 2 7
7.87
0.09
81
72 .17 456 908 30 .83 35 .95 0 .00 0 .00 1 .33
10 1 .83
25 281 425 96 5 02 0 161 0. 031
0. 4 0. 753 0. 447 5. 585 0. 699 0. 47 6 1. 16 3
12
12.97
0.02 0.03 0.02 0.04 0.27 0.45 4.86 8.01 2.54 4.Ï9
10.00 16.47 0,65: 1.07 9..,19 15.13 0.17 0.27
2.48 4.08 1.98 3.26 0.41 0.67
0.15
134
^ Yield from 5.1 oz (146 g) raw meat with refuse.
0.241 0.398 0.866 1.427 0.882 1.453 1.510 2.486 1.829 3.013 0.451 0.742 0.238 0.392 0.746 1.229 0.649 1.068 0.997 1.642 1.333 2.195 0.910 1.499 1.050 1.729 1.645 2.709 2.754 4.536 0.808 1.331 0.672 1.107 0.728 1.200
Amount in edible portion of 1 pound of food as purchased
Refuse:Bone and skin 20%
187 .08 1,182 4,945
79 .91 93 .19 0 .00 0 .00 3 .44
25 4 .75
64 727
1,102 248 13 01 0 417 0. 080
0 9 952 158
14. 476 811 20
16 3. 01 9
30
33.62
0.08 0.10 1.17
20.75 10.86 42.69
2.77 39.21 0.71
10.58 8.45 1.75
0.38
348
1.031 3.698 3.767 6.445 7.810 1.923 1.016 3.186 2.769 4.257 5.690 3.887 4.482 7.022
11.758 3.451 2.871 3.110
AH-8-10 (1981) NDB No. 10071
PORK. FRESH. SHOULDER. WHOLE. SEPARABLE LEAN ONLY. Raw Page 101
Nutrients and units
Amount in 100 grams, edible portion
Standard error
Number of samples
C D
Amount in edible portion of common measures of food
Approximate measure and weight 1 lb 1 oz
453.6 g = 28.35 E F —
Amount in edible portion of 1 pound of food as purchased
RefuseSone and sk1n 20%, separable fat 17%
PROXIMATE:
Water g - . i kcal .
Food energy \ kj . .
Protein (NX 6.25) g . . Total lipid (fat) g - ■ Carbohydrate, total g ■ • Fiber g • ■ Ash g ■
MINERALS: Calcium mg. Iron mg. Magnesium mg. Phosphorus mg. Potassium mg. Sodium mg. Zinc mg. Copper > mg. Manganese mg.
VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin B5 mg. Folacin meg Vitamin 8^2 '"^^
Vitamm A y^^
LIRIOS: Fatty acids:
Saturated, total g . 4:0 g . 6:0 g . 8:0 g .
10:0 g . 12:0 g . 14:0 g . 16:0 g . 18:0 g •
Monounsaturated, total. . . g . 16:1 g . 18:1 g . 20:1 g . 22:1 g .
Polyunsaturated, total . . . g . 18:2 g . 18:3 g . 18:4 g . 20:4 g . 20:5 g . 22:5 g . 22:6 g .
Cholesterol mg. Phytosterols mg.
AMINO AGIOS: Tryptophan g . Threonine g • Isoleucine g Leucine g ■ Lysine g ■ Methionine g • Cystine g • Phenylalanine g Tyrosine g Valine g ■ Arginine g ■ Histidine g ■ Alanine g Asparticacid g • Glutamic acid g • Glycine g ■ Prollne g ■ Serine g •
72, ,05 154 642 19. .34 7. ,87 0, .00 0, .00 1, .01
6 1. .22
21 211 347 76 3. .04 0, .099 0. .013
0, .9 0, .831 0, .314 4, .291 G .760 G, .48 4 G .84 2 6
2.72
0.01 0.01 0.10 1.74 0.85 3.57 0.25 3.24 0.06
0.82 0.69 0.04
0.10
67
0.259 0.909 0.934 1.572 1.906 0.476 0.250 0.773 0.690
037 343
0.981 1.145 1.795 3.005 0.882 0.733 0.795
326.81 696
2,914 87.74 35.68 0.00 0.00 4.60
27 5.51
96 957
1,575 343 13.80 0.449 0.059
3.9 3.769 1.424
19.464 3.447 2.18
19 3.
26
79
12.34
0.44
302
20.43 44
182 5.48 2.23 0.00 0.00 0.29
2 0.34 6
60 98 21 0.86 0.028 0.004
0.2 0.236 0.089 1.216 0.215 0.14 1 0.24 G 2
0.77
0.03 0.00 0.04 0.00 0.44 0.03 7.88 0.49 3.86 0.24
16.18 1.01 1.13 0.07
14.70 0.92 0.25 0.02
3.73 0.23 3.11 0.19 0.19 0.01
0.03
19
1.175 0.073 4.123 0.258 4.237 0.265 7.131 0.446 8.646 0.540 2.159 0.135 1.134 0.071 3.506 0.219 3.130 0.196 4.704 0.294 6.092 0.381 4.450 0.278 5.194 0.325 8.142 0.509 13.631 0.852 4.001 0.250 3.325 0.208 3.606 0.225
205. 91 439 ,836
55. ,29 22. ,48 0. .00 0. ,00 2, .'90
17 3. .47
60 603 992 216
8. .69 0, .283 0, .037
2, .4 2, .375 0 .897
12, .264 2, .172 1, .37
12 2 .39 5
16
7.78
0. .02 0. .02 0. .28 4, .96 2. .44
10, .19 0. .71 9, .26 0, .16
2 .35 1, .96 0 .12
0.27
190
0.740 2.598 2.669 4.493 5.447 1.360 0.715 2.209 1.972 2.964 3.838 2.804 3.272 5.130 8.588 2.521 2.095 2.272
AH-8-10 (1981) NDB No. 10072
PORK, FRESH, SHOULDER, WHOLE, SEPARABLE LEAN ONLY. Cooked, roasted Page 102
Nutrients and units Amount in 100 grams, edible portion
A B
^"sr^^. ,!«•- Foodenergy {^^^^^ • ' 1,019
Protein (NX 6.25) g [ [ [ 25.38 Total lipid (fat) g . . . ^l'l¡!^ arbohydrate, total g . Jr'JJJ^ f^'ber g . . , 0-00 Ash g . . . ^'^^
MINERALS: Calcium mg
"•o" m.y. 1-52 Magnesium mg. . . ^Ir Phosphorus mg. . . Potassium mg. . . ^^"i Sodium rne Zinc 4: : : 4.24 Copper mg. . . ^r^'lll Manganese mg. . . U.U¿b
VITAMINS: Ascorbic acid me • Thiamin Jg. \\ 0.584 Riboflavin mg 0.364 Niacin mg. . . 4.306 Pantothenicacid mg. . . 0.58^ Vitamin B6 mg. . . ^.4 0 Folacin meg . . ^ Vitamin B^2 meg . . 0.88
Vitamin A /^^- • • -, \lU . . . '
LIPIDS: Fatty acids:
Saturated, total g . . . 5.17 4:0 g . . . 6:0 g . . . 8:0 g ...
10:0 g ... 0.01 12:0 g ... 0.02 14:0 g . . . 0.18 16:0 g ... 3.31 18:0 g ... 1.65
Monounsaturated, total. . . g . . . 6.74 16:1 g . . . 0.4 7 18:1 g ... 6.17 20:1 g . . . 0.11 22:1 g . . .
Polyunsaturated, total . . . g 1.82 18:2 g ... 1.29 18:3 g ... 0.44 18:4 g 20:4 g ... 0.09 20:5 ^ . . . 22:5 g 22:6 g ...
Cholesterol mg. . . 97 Phytosterols mg. . .
AMINO AGIOS: Tryptophan g . . . 0.341 Threonine g . . . 1.193 Isoleucine g . . . \ ,2.7.^ Leucine g . . . 2.062 Lysine g . . . 2.501 Methionine g . . . 0.624 Cystine g . . . 0.*3 29 Phenylalanine g . . . 1015 Tyrosine g ... 0.*905 Valine g . . . 1.360 Arginine g . . . 1.762 Histidine g . . . 1287 Alanine g . . . l!502 Aspartic acid g . . . 2*355 Glutamicacid g . . . 3942 Glycine g . . . 1 .* 1 5 7 Praline g ... 0*962 Senne «... i;o43
^ Yield from 6.2 oz (176 g) raw meat with refuse.
Amount in edible portion of common measures of food
Approximat« measure and weight 3 oz
■ 85 g^ — E
50.01 207 866 21.57 12.74 0.00 0.00 0.90
.29 6 1,
17 196 299 65 3.60 0.110 0.022
0.3 0.496 0.309 3.660 0.493 0.34 4 0.75 2 6
4.39
0.07
82
1 c = 140 g F
82.37 • 341 1.427
35.53 20.99 0.00 0.00 1.49
11 2.13
28 323 493 107
5.93 0.181 0.036
0.4 0.818 0.510 6.028 0.812 0.5 6 7 1.23 3
10
7.23
0.01 0.02 0.01 0.02 0.15 0.25 2.81 4.63 1.40 2.31 5.73 9.43 0.40 0.65 5.24 8.63 0.09 0.15
1.54 2.54 1.10 1.81 0.37 0.61
0.12
135
0.290 0.477 1.014 1.670 1.042 1.716 1.753 2.887 2.126 3.501 0.530 0.874 0.280 0.461 0.863 1.421 0.769 1.267 1.156 1.904 1.498 2.467 1.094 1.802 1.277 2.103 2.002 3.297 3.351 5.519 0.983 1.620 0.818 1.347 0.887 1.460
Amount in edible portion of 1 pound of food as purchased
Refuse:Bone and skin 20%, separable fat 14%
176 .16 729
3.051 75 .98 44 .88
0 .00 0, .00 3 .18
23 4, .55
60 692
1.054 228
12, .68 0. .386 0, .078
0. .9 1. ,748 1. ,090
12. 892 1. 737 1. 20
15 2. 63 6
22
15.47
0.04 0.05 0.54 9.90 4.95
20.17 1.40
18.46 0.32
5.43 3.87 1.31
0.26
289
1.021 3.572 3.671 6.174 7.488 1.868 0.985 3.039 2.710 4.072 5.275 3.853 4.497 7.051
11.802 3.464 2.880 3.123
AH-8-10 (1981) NDB No. 10073
PORK, FRESH. SHOULDER. ARM PICNIC. SEPARABLE LEAN AND FAT. Raw Page 103
Nutrients and units
Amount in 100 grams, edible portion
Standard error
Number of samples
Amount in edible portion of Gommon measures of food
Approximate measure and weight
1 lb 1 oz 453.6 g = 28.35 g E F
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone and skin 27%
PROXIMATE: Water g .
i kcal Food energy | ^.
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg
Potassium mg Sodium mg Zinc mg Copper ^g Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg
Vitamin B^ 2 ""^^ IRE
Vitamin A • \IU . LIPIDS:
Fatty acids: Saturated, total g
4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine« g Lysine S Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
60.58 270
1,131 16.32 22.24 0.00 0.00 0.84
6 0.98
17 180 285 67 2.33 0.081 0.011
0.7 0.705 0.254 3.932 0.641 0.39 4 0.63 2 6
8.03
0.02 0.03 0.29
.98
.66 10.31 0.65 9.47 0.18
2.36 2.07 0.19
0.10
72
0.209 0.752 0.765 1.314 1.591 0.391 0.206 0.649 0.561 0.868 1.169 0.785 0.903 1.415 2.369 0.695 0.578 0.626
0.949
0.278 0.915
0.018
0.2 5-2 0.034 0.655
1.919
0.004
0.001 0.004 0.013 0.204 0.112
0.028 0.387 0.013
0.088 0.012
0.006
1.702
274.79 1,226 5.130
74.01 100.9 0
0.00 0.00 3.79
.46 25 4.
76 819
1,291 305 10.56 0.367 0.050
3.1 3.198 1.152
17.836 2.908 1.76
16 2.85 8
26
36.40
0.47
325
17. 17 77
321 4. 63 6. 31 0. 00 0. 00 0. 24
2 0 28 5
51 81 19 0 66 0 023 0 003
0 .2 0 200 0 .072 1 .115 0 .182 0 .11 1 0 .18 0 2
2.28
0.08 0.00 0.11 0.01 1.31 0.08
22.60 1.41 12.05 0.75 46.76 2.92 2.93 0.18
42.96 2.69 0.79 0.05
10.71 0.67 9.41 0.59 0.84 0.05
0.03
20
0.948 0.059 3.411 0.213 3.470 0.217 5.960 0.373 7.217 0.451 1.774 0.111 0.934 0.058 2.944 0.184 2.545 0.159 3.937 0.246 5.303 0.331 3.561 0.223 4.096 0.256 6.418 0.401 10.746 0.672 3.153 0.197 2.622 0.164 2.840 0.177
200. 58 895 745 54. 03 73. 65 0 00 0. 00 2 76
19 3 26
55 597 942 222
7 70 0 .268 0 036
2 .3 2 .334 0 .841
13 .019 2 .122 1 .28
12 2 .08 6
19
26.57
0.06 0.08 0.96
16.50 8.79
34.13 2.14
31.36 0.58
7.82 6.87 0.61
0.34
237
0.692 2.490 2.533 4.351 5.268 1.295 0.682 2.149 1.857 2.874 3.871 2.599 2.990 4.685 7.844 2.301 1.914 2.073
AH-8-10 NDB No.
1981) 10074
PORK, FRESH, SHOULDER, ARM PICNIC, SEPARABLE LEAN AND FAT, Cooked, braised Page 104
Nutrients and units Amount in 100 grams, edible portion
PROXIMATE: Water. . .
Food energy
Vitamin A ■
g ' i kcal
\ kj Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg Vitamin 8^2 f»cg
ÍRE. \IU .
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamlcacid g Glycine g Proline g Serine g
— B
46.55 345
1,442 26.81 25.53 0.00 0.00 1.09
7 1.61
18 191 336 88 4.04 0.138 0.014
0.3 0.541 0.307 5.217 0.555
27
69
9.26
0.02 0.03 0.32 5.70 3.01
11.74 0.75
10.79 0.20
2.86 2.34 0.43
0.10
109
0.346 1.241 1.264 2.163 2.620 0.647 0.341 1.069 0.929 1.428 1.908 1.304 1.505 2.359 3.949 1.159 0.963 1.045
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz
= 85 g^ 1 c = 140 g — E F
39.57 293
.226 22.78 21.70 0.00 0.00 0.93
.37 6 1.
16 162 286 74 3.43 0.117 0.012
0.3 0.460 0.261 4.434 0.472 0.23 3 0.58 2
7.87
0.08
93
65.17 483
2,019 37.53 35.74 0.00 0.00 1.53
.25 10 2.
26 267 470 123
5.66 0.193 0.020
0.4 0.757 0.430 7.304 0.777 0.38 5 0.96 4
13
12.96
0.02 0.03 0.02 0.04 0.27 0.45 4.84 7.98 2.56 4.21 9.98 16.43 0.64 1.05 9.17 15.11 0.17 0.28
2.43 4.00 1.99 3.27 0.36 0.60
0.14
153
0.294 0.484 1.055 1.737 1.074 1.770 1.839 3.028 2.227 3.668 0.550 0.906 0.290 0.477 0.909 1.497 0.790 1.301 1.214 1.999 1.622 2.671 1.108 1.826 1.279 2.107 2.005 3.303 3.357 5.529 0.985 1.623 0.819 1.348 0.888 1.463
Amount in edible portion of 1 pound of food as purchased
Refu$e£one and skin 25%
158 .37 1,173 4,907
91 .19 86 .85 0 .00 0 .00 3 ..71
25 5 .46
63 649
1,143 298 13 74 0 469 0 048
1 1 1 840 1 044
17 748 1 888 0 92
13 2. 33 9
31
31.49
0.07 0.10 1.10
19.38 10.23 39.93 2.55
36.71 0.67
9.73 7.95 1.45
0.33
372
1.177 4.222 4.300 7.359 8.913 2.201 1.160 3.637 3.160 4.858 6.491 4.436 5.120 8.025
13.434 3.943 3.276 3.555
Yield from 6.8 oz (192 g) raw meat with refuse.
AH-8-10 (1981) NDB No. 10075
PORK, FRESH, SHOULDER, ARM PICNIC, SEPARABLE LEAN AND FAT, Cooked, roasted Page 105
Nutrients and units
Amount in 100 grams, edible portion
Standard error
Number of samples
C D
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 85 g^ 1 c = 140
— E -F
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone and sk1n 27%
PROXIMATE: Water . . .
Food energy • • • •
Protein (NX 6.25) , Total lipid (fat) . . . Carbohydrate, total , Fiber Ash
MINERALS: Calcium , Iron Magnesium . . . . Phosphorus ... Potassium .... Sodium Zinc Copper Manganese ....
VITAMINS: Ascorbic acid ... Thiamin Riboflavin .... Niacin Pantothenic acid. , Vitamin B5 . . . Folacin Vitamin 8^2 • • •
Vitamin A
LIPIDS: Fatty acids:
Saturated, total.... 4:0 6:0. ..... . 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total. 16:1 18:1 20:1 22:1
Polyunsaturated, total . 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol Phytosterols
AMI NO ACIDS: Tryptophan Threonine Isoleucine Leucine« Lysine Methionine Cystine Phenylalanine Tyrosine Valine .' - . Arginine Histidlne Alanine Asparticacid Glutamicacid , Glycine Proline Serine
g • I kcal \ kj .
g ■ g - g ' g • g •
mg. mg. mg. mg. mg. mg. mg. mg.
mg. mg. mg. mg. mg. mg. mcg mcg
IRE. t/t/.
g g g g g g mg mg
g g g g g g g g g g g g g g g g g g
51.12 331
,384 22.33 26.10 0.00 0.00 0.92
1.19 17
206 293
70 3. 0.
31 112
0.033
0.3 0.523 0.303 3.928 0.492 0.28 4 0.74 2 8
9.46
0.02 0.03 0.33 5.82 3.07
12.00 0.77
11.03 0.20
2.93 2.39 0.44
0.10
94
0.286 1.030 1.047 1.799 2.178 0.536 0.283 0.889 0.769 1.188 1.598 1.076 1.238 1.941 3.2 49 0.954 0.793 0.860
1.264
0.703 1.512
0.026
0.047
2.280
0.007
0.040
0.020 0.339 0.183
0.046 0.645
0.143
0.007
3.711
43.45 281
1,176 18.98 22.19 0.00 0.00 0.78
6 1.01
15 175 249 59 2.82 0.095 0.028
0.2 0.445 0.258 3.339 0.418 0.24 4 0.63 2 7
8.04
0.09
80
71.57 463
1,937 31.26 36.54 0.00 0.00 1.29
11 1.66
24 289 410 97 4. 0. 0.
64 157 046
0.4 0.732 0.424 5.499 0.689 0.39 6 1.03 3
12
13.25
0.02 0.03 0.02 0.04 0.28 0.46 4.95 8.15 2.61 4.30
10.20 16.80 0.65 1.07 9.38 15.44 0.17 0.28
2.49 4.10 2.03 3.35 0.37 0.61
0.14
132
0.243 0.400 0.876 1.442 0.890 1.466 1.529 2.519 1.851 3.049 0.456 0.750 0.241 0.396 0.756 1.245 0.654 1.077 1.010 1.663 1.358 2.237 0.915 1.506 1.052 1.733 1.650 2.717 2.762 4.549 0.811 1.336 0.674 1.110 0.731 1.204
169.26 1,095 4,582
73.92 86.42 0.00 0.00 3.04
.92 25 3.
57 683 970 231 10.97 0.371 0.109
0.9 1.732 1.003
13.006 1.629 0.93
15 2.45 8
27
31.33
0.07 0.10 1.10
19.28 10.18 39.73 2.54
36.52 0.67
9.69 7.91 1.44
0.33
313
0.947 3.410 3.467 5.956 7.211 1.775 0.937 2.943 2.546 3.933 5.291 3.563 4.099 6.427
10.757 3.159 2.626 2.847
^ Yield from 5.5 oz (157 g) raw meat with refuse.
AH-8-10 (1981) NDB No. 10076
PORK. FRESH, SHOULDER, ARM PICNIC, SEPARABLE LEAN ONLY. Raw Page 106
Amount in 100 grams, edible portion Nutrients and units
PROXIMATE: Water . . . g •
Food energy |
Protein (NX 6.25) g . Total lipid (fat) g . Carbohydrate, total g . Fiber g , Ash g ,
MINERALS: Calcium mg. Iron mg. Magnesium mg. Phosphorus mg. Potassium mg. Sodium mg. Zinc mg. Copper mg Manganese mg
VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin B5 mg. Folacin meg Vitamin B^2 ^<:g
Vitamin A i^^' \lU .
LIPIDS: Fatty acids:
Saturated, total g 4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
mg
73.13 140 585 19.75 6.16 0.00 0.00 1.01
6 1.19
21 218 341 82 2.86 0.097 0.013
0.9 0.874 0.306 4.628 0.776 0.49 4 0.73 1 5
2.14
0.01 0.01 0.08 1.36 0.67 2.79 0.20 2.54 0.04
0.65 0.54 0.03
0.08
65
0.266 0.929 0.955 1.606 1.947 0.487 0.256 0.790 0.705 1.059 1.372 1.002 1.170 1.833 3.069 0.901 0.749 0.812
Standard error
0.167
0.146 0.236
0.016
0.304 0.040 0.777
5.414 2.088 0.071 0.005
0.049 0.015 0.265
0.057
0.000 0.000 0.003 0.052 0.026
0.008 0.098 0.001
0.023 0.003
0.004
1.004
Number of samples
40
40 40
24
12 23 12
11 23 11 23
23 23 11
12
73 75
377 377 377
377 377 71
377 112
314
11
Amount in edible portion of common measures of food
Approximate measure and weight 1 lb 1 oz
453.6 g = 28.35 g E F
331.71 635
2,655 89.60 27.94 0.00 0.00 4.57
.40 29
5. 95
987 1,546
371 12.96 0.440 0.059
1 964 388
20.993 3.520 2.
20 3. 6
21
22
32
9.68
0 .03 0 .03 0 .35 6 .17 3 .03
12 .67 0 89
11 .51 0 20
2 93 2 44 0 15
0.34
295
20.73 40
166 5.60 1.75 0.00 0.00 0.29
2 0.34 6
62 97 23 0.81 0.027 0.0 04
0.3 0.248 0.087 1.312 0.220 0.14 1 0.21 O 1
0.61
0.00 0.00 0.02 0.39 0.19 0.79 0.06 0.7 2 0.01
0.18 0.15 0.01
0.02
14 1.207 0.075 270 4.214 0.263 277 4.332 0.271 277 7.285 0.455 285 8.832 0.552 286 2.209 0.138 48 1.161 0.073
285 3.583 0.224 285 3.198 0.200 285 4.804 0.300 285 6.223 0.389 285 4.545 0.284 282 5.307 0.332 284 8.314 0.520 285 13.921 0.870 282 4.087 0.255 276 3.397 0.212 270 3.683 0.230
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone and skin 27%, separable fat 17%
185 .75 355 487 50 .18 15 .64 0 .00 0 .00 2 .56
16 3 .02
53 552 866 208
7 26 0 246 0 033
2 3 2 220 0 777
11. 755 971 24
11 86
12
5.42
0.02 0.02 0.20 3.46 1.70 7.09 0.50 6.44 0.11
1.64 1.36 0.08
0.19
165
0.676 2.360 2.426 4.079 4.945 1.237 0.650 2.007 1.791 2.690 3.485 2.545 2.972 4.656 7.795 2.289 1.902 2.062
AH-8-10 (1981) NDB No. 10077
PORK, FRESH, SHOULDER, ARM PICNIC, SEPARABLE LEAN ONLY, Cooked, braised Page 107
Amount in 100 grams, edible portion Nutrients and units
Amount in edible portion of common measures of food
Amount In edible portion of 1 pound of food as purchased
PROXIMATE: Water . . .
Food energy • • • •
Protein (NX 6.25). Toul lipid (fat) . . . Carbohydrate, total . Fiber Ash
MINERALS: Calcium Iron Magnesium . . . . Phosphorus . . . . Potassium Sodium Zinc Copper Manganese
VITAMINS: Ascorbic acid . . . . Thiamin Riboflavin Niacin Pantothenic acid. . . Vitamin Bg . . . . Folacin Vitamin 6^2 • • • •
Vitamin A
LIPIDS: Fatty acids:
Saturated, total.... 4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total. 16:1 18:1 20:1 22:1
Polyunsaturated, total . 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol Phytosterols
AMI NO ACIDS: Tryptophan Threonine Isoleucine Leucine Lysine Methionine Cystine Phenylalanine Tyrosine Valine Arginine Histidine Alanine Aspartic acid Glutamic acid Glycine Proline Serine
g • i kcal y kj
g g g g g
mg mg mg mg mg mg mg mg m g
mg mg mg mg mg mg mcg mcg
IRE. \IU .
g g g g g g g g g g g g g g g g g g mg
Mean Standard
error Number of
samples 3 oz = 85 g^
measure and weight
1 c = 140 g
RefuM-.Bone and skin 25%, separable fat 16%
F o
54.26 46.12 75.96 145.20 248 211 347 663
1,037 882 1,452 2,775 32.26 27.42 45.16 86.33 12.21 10.38 17.09 32.67 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0,00 1.27 1.08 1.78 3.40
8 7 12 23 1.95 1.66 2.73 5.22
22 18 30 58 226 192 317 606 405 344 566 1,083 102 87 143 274
4.97 4.2 2 6.96 13.30 0.161 0.137 0.225 0.431 0.017 0.014 0.024 0.045
0.4 0.3 0.6 1.1 0.600 0.510 0.840 1.606 0.360 0.306 0.504 0.963 5.940 5.049 8.316 15.895 0.670 0.570 0.938 1.793 0.41 0.35 0.57 1.10 5 4 7 12 0.71 0.60 0.99 1.90 2 2 3 6 8 7 11 21
4.21
0.01 0.01 0.15 2.69 1.35 5.49 0.38 5.02 0.09
1.48 1.05 0.36
0.07
114
0.434 1.518 1.559 2.622 3.180 0.795 0.418 1.291 1.151 1.729 2.240 1.636 1.910 2.994 5.012 1.471 1.223 1.327
3.5g 5.89
0.01 0.02 0.01 0.02 0.12 0.20 2.29 3.77 1.14 1.88 4.67 7.69 0.32 0.53 4.27 7.03 0.07 0.12
1.26 2.07 0.89 1.47 0.30 0.50
0.06
97
0.10
160
0.369 0.608 1.290 2.125 1.325 2.183 2.229 3.671 2.703 4.452 0.676 1.113 0.355 0.585 1.097 1.807 0.978 1.611 1.470 2.421 1.904 3.136 1.391 2.290 1.624 2.674 2.545 4.192 4.260 7.017 1.250 2.059 1.040 1.712 1.128 1.858
11.26
0.03 0.03 0.39 7.20 3.60
14.69 1.02
13.44 0.23
3.96 2.82 0.95
0.19
306
1.161 4.062 4.172 7.016 8.510 2.127 1.119 3.455 3.080 4.627 5.994 4.378 5.111 8.012
13.412 3.936 3.273 3.551
^ Yield from 8.6 oz (244 g) raw meat with refuse.
AH-8-10 (1981) NDB No. 10078
PORK, FRESH, SHOULDER, ARM PICNIC, SEPARABLE LEAN ONLY, Cooked, roasted Page 108
Amount in 100 grams, edible portion Nutrients and units
PROXIMATE: Water . . . ■ g •
I kcal \ kj .
Food energy
Protein (NX 6.25). .
Total lipid (fat) g .
Carbohydrate, total g . Fiber g .
Ash g .
MINERALS: Calcium mg. Iron mg.
Magnesium mg.
Phosphorus mg.
Potassium mg.
Sodium mg.
Zinc mg.
Copper mg.
Manganese mg.
VITAMINS: Ascorbic acid mg.
Thiamin mg.
Riboflavin mg.
Niacin mg.
Pantothenic acid mg.
Vitamin Bg mg.
Folacin meg
Vitamin B^2 ^(^g
Vitamin A |^^-
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 8:0
10:0
12:0
14:0
16:0
18:0
Monounsaturated, total 16:1
18:1
20:1
22:1
Polyunsaturated, total 18:2
18:3
18:4
20:4
20:5
22:5
22:6 Cholesterol .v . . . .
Phytosterols mg
AMINO ACIDS: Tryptophan g
Threonlne g Isoleucine g
Leucine g
Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Aspartic acid g
Glutamicacid g Glycine g
Proline g Serine g
g
g g g g g g g g g g g g g g mg
60.27 228 953 26.68 12.62 0.00 0.00 1.06
1.42 20
247 351 80 4.07 0.128 0.041
0.3 0.578 0.357 4.314 0.592 0.41 5 0.78 2 7
4.35
0.01 0.01 0.15 2.78 1.39 5.67 0.39 5.19 0.09
1.53 1.0 9 0.37
0.07
95
0.359 1.255 1.289 2.169 2.630 0.657 0.346 1.067 0.952 1.430 1.853 1.353 1.580 2.476 4.145 1.217 1.012 1.097
Standard error
C -
0.872
0.675 0.851
0.023
0.051
9.259 2.216 0.159 0.008
0.049 0.013 0.135
0.066
0.010 0.188 0.095
0.030 0.351
0.077
0.005
3.596
-D —
12
12 12
12
1 12 1 1
12 12 12 12 1
12 12 12
12
133 133 133
133 133
133 1
80
11
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 85 g^ 1 c = 140 g
— E F
51.23 194 810 22.68 10.73 0.00 0.00 0.90
7 1,
17 no ;?99
68 3. 0. 0.
21
46 109 035
0.3 0.491 0.303 3.667 0.503 0.35 5 0.66 2 6
3.70
0.01 0.01 0.13 2.36 1.18 4.82 0.33 4.41 0.08
1.30 0.92 0.31
0.06
84.38 319
1,334 37.35 17.67 0.00 0.00 1.48
12 1.99
28 346 492 112
5.69 0.179 0.057
0.5 0.809 0.500 6.040 0.829 0.57 7 1.09 3
10
6.09
0.02 0.02 0.21 3.89 1.95 7.94 0.55 7.27 0.13
2.14 1.52 0.52
0.10
133
14 0.305 0.503 270 1.067 1.757 277 1.096 1.805 277 1.844 3.037 285 2.236 3.682 286 0.558 0.920 48 0.294 0.484
285 0.907 1.494 285 0.809 1.333 285 1.216 2.002 285 1.575 2.594 285 1.150 1.894 282 1.343 2.212 284 2.105 3.466 285 3.523 5.803 282 1.034 1.704 276 0.860 1.417 270 0.932 1.536
Amount In edible portion of 1 pound of food as purchased
Refuse: Bone and skin 27% separable fat 16%
155 .87 589
2,464 68 .99 32 63 0 .00 0 .00 2 .73
22 3 .67
52 639 908 206 10 51 0 .331 0 106
0 .9 1 495 0 923
11 156 1 531 1 06
14 2 01 5
18
11.25
0 .03 0 .04 0 .39 7 .19 3 .60
14 .67 1 .02
13 .42 0 .23
3 .95 2 81 0 .95
0.19
246
0.928 3.245 3.333 5.609 6.801 1.699 0.895 2.759
462 698 792 499 086 402
10.719 3.147 2.617 2.837
^ Yield from 7.1 oz (202 g) raw meat with refuse.
AH-8-10 (1981) NDB No. 10079
PORK. FRESH. SHOULDER, BLADE. BOSTON, SEPARABLE LEAN AND FAT, Raw Page 109
Nutrients and units Amount in 100 grams, edible portion
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure ar^d weight 1 Steak 1 lb = 264 g^ = 453.6 g E F
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone 12%
g • ¡kcal
IRE.
PROXIMATE: Water
Food energy | , .
Protein (NX 6.25) g Total lipid (fat) g
Carbohydrate, total g Fiber g
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg
Potassium mg
Sodium mg
Zinc mg Copper mg
Manganese mg,
VITAMINS: Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg Pantothenic acid mg
Vitamin Bg mg Folacin meg
Vitamin B^2 ^^g
Vitamin A
LIPIDS: Fatty acids:
Saturated, total. . .
4:0
6:0 g 8:0 g
10:0 g
12:0 g
14:0 g
16:0 g 18:0 g
Monounsaturated, total. . . g
16:1 g
18:1 g
20:1 g
22:1 g Polyunsaturated, total . . . g
18:2 g
18:3 g
18:4 g
20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg
Phytosterols mg
AMI NO ACIDS: Tryptophan g
Threonine g Isoleucine g
Leucine« g
Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g Asparticacld g
Glutamicacid g
Glycine g Proline g
Serine g
60.06 279
1,168 16.01 23.37 0.00 0.00 0.86
5 1.04
17 174 298 59 2.64 0.085 0.011
0.6 0.657 0.271 3.503 0.629 0.29 4 0.79 2 7
8.39
0 02 0 .03 0 30 5 .23 2 76
10 .80 0 69 9 .91 0 18
2 .48 2 .16 0 .19
0.13
73
0.205 0.739 0.752 1.290 1.562 0.384 0.203 0.637 0.552 0.852 1.145 0.773 0.889 1.395 2.335 0.685 0.570 0.618
0.665
0.214 0.838
0.015
0.362 0.041 0.957
1.965
0.002
0.033
0.001 0.004 0.012 0.185 0.099
0.026 0.350 0.011
0.079 0.011
0.009
1.360
158.56 737
3,084 42.27 61.70 0.00 0.00 2.27
74 14 2
46 459 788 157
6.97 0.224 0.029
1.7 1.734 0.715 9.248 1.661 0.75 9 2.09 6
19
22.14
0.35
193
272.44 1,266 5,298
72.63 106.02
0.00 0.00 3.90
.71 23 4.
78 789
1,354 270
11.97 0.386 0.050
2.9 2.980 1.229
15.890 2.853 1.29
16 3.58
10 33
38.04
0.05 0.08 0.07 0.12 0.80 1.37
13.79 23.70 7.28 12.51
28.52 49.00 1.81 3.11
26.17 44.96 0.48 0.82
6.54 11.23 5.70 9.80 0.49 0.84
0.59
332
0.541 0.930 1.951 3.352 1.985 3.411 3.406 5.851 4.124 7.085 1.014 1.742 0.536 0.921 1.682 2.889 1.457 2.504 2.249 3.865 3.023 5.194 2.041 3.506 2.347 4.033 3.683 6.328 6.164 10.592 1.808 3.107 1.505 2.5 86 1.632 2.803
239.76 1,114 4,663
63.92 93.30 0.00 0.00 3.43
.14 20
4. 69
695 1,192
237 10.53 0.339 0.044
2.6 2.623 1.082
13.984 2 .511 1.14
14 3.15 9
29
33.48
0.07 0.10 1.21
20.86 11.01 43.12 2.74
39.56 0.72
8.62 0.74
0.52
292
0.818 2.950 3.002 5.150 6.236 1.533 0.810 2.543 2.204 3.401 4.571 3.086 3.549 5.569 9.321 2.735 2.275 2.467
With refuse = 300 g.
AH-8-10 (1981) NDB No. 10080
PORK, FRESH. SHOULDER. BLADE. BOSTON, SEPARABLE LEAN AND FAT, Cooked, braised Page 110
Nutrients and units Amount in 100 grams, edible portion
PROXIMATE: Water g .
Food energy { . ,
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g , Ash g
MINERALS:
Calcium tng
Iron mg
Magnesium mg
Phosphorus mg
Potassium mg Sodium mg
Zinc mg
Copper mg
Manganese mg
VITAMINS:
Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg Pantothenic acid mg
Vitamin B5 mg
Folacin meg
Vitamin B^2 ^(^g
Vitamin A i^^' \IU .
LIPIDS:
Fatty acids:
Saturated, total g 4:0 6:0 8:0
10:0 12:0. a
14:0. . .
16:0
18:0. . .
Monounsaturated, total. . 16:1 . -
• g
18:1
20:1
22:1 . . .
Polyunsaturated, total . . 18:2
■ g
18:3 18:4. . . 20:4 20:S
22:5
22:6 . . .
Cholesterol
Phytosterols . mg . rng
AMINO ACIDS: Tryptophan g
Threonine g Isoleucine g
Leucine« g Lysine g Methionine g
Cystine g
Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Aspartic acid g
Glutamicacid g Glycine g
Proline g
Serine g
Mean
— B —
43.31 371
1,554 26.40 28.67 0.00 0.00 1.12
7 1.72
19 184 348 67 4.61 0.143 0.013
0.3 0.508 0.334 3.991 0.128 0.23 1 0.84 3
10
10.32
0.02 0.03 0.36 6.39 3.34
13.13 0.85
12.06 0.22
3.26 2.60 0.55
0.12
111
0.342 1.224 1.247 2.131 2.582 0.638 0.337 1.052 0.918 1.407
875 289
1.488 2.333 3.905 1.146 0.953 1.033
Standard error
Number of imple
-D-
1.284
0.549 1.525
0.029
0.041
1.704
0.005
0.043
0.019 0.339 0.174
0.050 0.636
0.138
0.009
3.044
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 1 steak 85 g^ = 160 g2
— E F
Amount in edible portion of 1 pound of food as purchased
36.82 316
1,321 22.44 24.37 0.00 0.00 0.95
.46 6 1.
16 156 296 57 3.9 2 0.122 0.011
0.3 0.432 0.284 3.392 0.109 0.20
71
8.77
0.10
9 5
69.30 594 ,486 42.24 45.88 0.00 0.00 1.79
.75 11 2.
30 294 557 107
7.37 0.229 0.021
0.5 0.813 0.534 6.386 0.205 0.37 2 1.34 5
15
16.51
0.02 0.04 0.03 0.05 0.31 0.57 5.43 10.22 2.84 5.34
11.16 21.00 0.72 1.36
10.25 19.29 0.18 0.35
2.77 5.22 2.21 4.16 0.46 0.87
0.19
178
0.291 0.547 1.040 1.958 1.060 1.995 1.811 3.410 2.195 4.131 0.542 1.021 0.2 86 0.539 0.894 1.683 0.7 80 1.469 1.196 2.251 1.594 3.000 1.096 2.062 1.265 2.381 1.983 3.733 3.319 6.248 0.974 1.834 0.810 1.525 0.87 8 1.653
Refuse: Bone 11%
174.86 1,499 6,273
106.59 115.76
0.00 0.00 4.52
.94 28 6.
77 742
1,405 271 18.60 0.577 0.052
1.3 2.051 1.348
16.112 0.517 0.93 5 3.39
12 39
41.66
0.10 0.13 1.45
25.78 13.47 52.99 3.44
48.68 0.88
13.17 10.48 2.20
0.48
450
1.381 4.941 5.034 8.603
10.424 2.576 1.360 4.247 3.706 5.680 7.569 5.204 6.007 9.418
15.764 4.626 3.847 4.170
^ Yield from 5.6 oz (159 g) raw meat with refuse. ^ With refuse = 180 g.
AH-8-10 (1981) NDB No. 10081
PORK, FRESH, SHOULDER, BLADE. BOSTON, SEPARABLE LEAN AND FAT, Cooked, broiled Page 111
Nutrients and units Amount in 100 grams, edible portion
Mean
— B —
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 1 steak 85 g^ = 185 g'
— E F
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone 12%
PROXIMATE: Water . . .
tkcal \ kj Food energy
Protein (NX 6.25). . Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg
Vitamin B^2 ^^S
Vitamm A j
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 ..;... 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamicacid g Glycine g Proline g Serine g
48.49 350
1,464 21.87 28.45 0.00 0.00 1.15
5 1.17
24 211 351 75 3.62 0.117 0.008
0.3 0.674 0.381 3.986 0.694 0.27 4 1.04 3
10.22
0.02 0.03 0.36 6.33 3.30
13.01 0.85
11.94 0.22
3.25 2.57 0.56
0.12
103
0.282 1.012 1.031 1.764 2.137 0.527 0.278 0.872 0.757 1.165 1.558 1.064 1.226 1.922 3.217 0.944 0.785 0.851
41. 297
1,245 18, 24. 0,
22
59 18 00
0.00 0.98
5 0,
20 180 298 63 3. 0, 0,
99
07 099 007
0.2 0.573 0.324 3.388
590 23
8.69
0.10
89 71 647 709 40 46 52 63 0 00 0 00 2 13
10 2 16
44 391 649 138
6 69 0 .216 0 015
0 .5 1 247 0 .705 7 374 1 .284 0 50 8 1 .92 5
16
18.91
0.02 0.04 0.03 0.06 0.30 0.66 5.38 11.71 2.80 6.10
11.06 24.06 0.72 1.57 10.15 22.10 0.18 0.40
2.76 6.02 2.18 4.75 0.48 1.04
0.23
190
0.240 0.522 0.860 1.872 0.876 1.907 1.499 3.263 1.816 3.953 0.448 0.975 0.236 0.514 0.741 1.613 0.643 1.400 0.990 2.155 1.324 2.882 0.904 1.968 1.042 2.268 1.634 3.556 2.734 5.951 0.802 1.746 0.667 1.452 0.723 1.574
193.58 ,397 ,846 87.31 113.57
0.00 0.00 4.60
22 4.67
95 843
1,401 298 14.44 0.467 0.032
1.0 2.691 1.521
15.912 2.770 1.08
17 4.14
11 35
40.79
0.10 0.12 1.42
25.27 13.16 51.92 3.39
47.68 0.86
12.98 10.24 2.25
0.49
410
1.126 4.040 4.116 7.042 8.531 2.104 1.110 3.481 3.022 4.651 6.220 4.247 4.894 7.673
12.842 3.768 3.134 3.397
^ Yield from 4.9 oz (138 g) raw meat with refuse. ^ With refuse = 210 g.
AH-8-10 (1981) NDB No. 10082
PORK, FRESH. SHOULDER, BLADE. BOSTON. SEPARABLE LEAN AND FAT, Cooked, roasted Page 112
Nutrients and units
Amount in 100 grams, edible portion
Mean
— B —
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 1 steak 85 g' = 185 g'
— E F —
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone 13°/
PROXIMATE: Water . . .
Food energy • • ■ •
Protein {NX 6.25).
• g • íkcal
'\ kj .
Total iipid (fat) g . Carbohydrate, total g .
Fiber g .
Ash g .
MINERALS: Calcium mg.
Iron mg.
Magnesium mg.
Phosphorus mg.
Potassium mg. Sodium mg.
Zinc mg.
Copper mg.
Manganese mg.
VITAMINS: Ascorbic acid mg.
Thiamin mg.
Riboflavin mg.
Niacin mg.
Pantothenic acid mg. Vitamin B5 mg. Folacin meg
Vitamin 8^2 ^^E (RE.
Vitamin A • 1/1/.
LIRIOS: Fatty acids:
Saturated, total. . .
4:0 6:0 8:0
10:0 12:0
14:0
16:0
18:0 Monounsaturated, total
16:1
18:1
20:1
22:1
Polyunsaturated, total
18:2
18:3
18:4
20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg
Phytosterols mg
AMINO ACIDS: Tryptophan g
Threonine g Isoleucine g
Leucine g Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Aspartic acid g
Glutamicacid g Glycine g Proline g
Serine g
g
51.95 321
1,343 21.77 25.28 0.00 0.00 0.98
6 1.42
18 195 313 67 3.82 0.118 0.012
0.3 0.551 0.332 4.043 0.506 0.27 4 0.91 2
9.08
0.02 0.03 0.31
62 92
11.54 0.76
10.60 0.19
2.90 2.27 0.52
0.11
97
0.282 1.011 1.031 1.759 2.131 0.527 0.278 0.869 0.758 1.161 1.544 1.067 1.232 1.933 3.236 0.949 0.790 0.856
44.15 273
1,142 18.51 21.49 0.00 0.00 0.83
.20 6 1.
15 166 266 5 7
■3.2 5 0.100 0.010
0.2 0.468 0.282 3.437 0.430 0.23 4 0.77 2 7
7.72
0.10
96.10 594
2,485 40.28 46.76 0.00 0.00 1.81
.62 12 2.
33 361 579 125
7.07 0.218 0.022
0.5 1.019 0.614 7.480 0.936 0.50
1. 5
15
68
16.80
0.02 0.04 0.02 0.05 0.27 0.58 4.78 10.40 2.48 5.40 9.81 21.35 0.64 1.40 9.01 19.60 0.16 0.35
2.47 5.37 1.93 4.20 0.44 0.96
0.21
179
0.240 0.522 0.859 1.870 0.876 1.907 1.495 3.254 1.811 3.942 0.448 0.975 0.236 0.514 0.739 1.608 0.644 1.402 0.987 2.148 1.312 2.856 0.907 1.974 1.047 2.279 1.643 3.576 2.751 5.987 0.807 1.756 0.672 1.462 0.728 1.584
204 .98 1,267 5,299
85 .92 99 75 0 .00 0 00 3 .85
26 5 .59
71 771
1,236 266 15 08 0 466 0 047
1 0 2 174 1 .310
15 954 1 .997 1 07
18 3 58
10 32
35.84
0.08 0.11 1.24
22.18 11.51 45.54
2, 41.
98 81
0.75
11.45 8.97 2.04
0.44
382
1.113 3.989 4.068 6.941 8.409 2.080 1.097 3.429
991 581 093 210 861
7.628 12.769 3.745 3.117 3.378
^ Yield from 4.9 oz (138 g) raw meat with refuse. 2 With refuse = 213 g.
AH-8-10 (1981) NDB No. 10083
PORK, FRESH, SHOULDER, BLADE, BOSTON, SEPARABLE LEAN ONLY, Raw Page 113
Nutrients and units Amount in 100 grams, edible portion
Mean
— B —
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 1 Steak 1 lb = 210 g^ = 453.6 g E — F
Amount in edible portion of 1 pound of food as purchased
Refuse-Bone 12%, separable fat 18%
PROXIMATE: Water g .
I kcal Food energy | ^,
Protein (NX 6.25) g Total lipid (fat) g
Carbohydrate, total g Fiber g
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus fng Potassium mg
Sodium mg
Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg Pantothenic acid mg
Vitamin B5 mg
Folacin meg
Vitamin B12 fftcg
Vitamm A |
LIPIDS: Fatty acids:
Saturated, total g
4:0 g 6:0, g 8:0 g
10:0 g
12:0 g
14:0 g
16:0 g
18:0 g Monounsaturated, total. . . g
16:1 g
18:1 g
20:1 g
22:1 g
Polyunsaturated, total . . . g
18:2 g
18:3 g
18:4 g
20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg
Phytosterols mg
AMINO ACIDS: Tryptophan g
Threonine g Isoleucine g
Leucine g
Lysine g Methionine g
Cystine g Phenylalanlne g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Aspartic acid g Glutamicacid g
Glycine g
Proline g
Serine g
^ With refuse = 300 g.
71.15 165 690 19.01 9.28 0.00 0.00 1.02
6 1.24
21 206 353
70 3.20 0.100 0.012
0.8 0.796 0.321 4.012 0.747 0.35 4 0.92 2 7
3.21
0.11
68
0.255 0.894 0.918 1.545 1.873 0.468 0.246 0.760 0.678 1.019 1.320 0.964 1.125 1.764 2.953 0.867 0.721 0.782
0.450
0.193 0.644
0.016
0.452 0.050 1.193
6.928 2.384 0.072 0.002
0.046 0.014 0.269
0.041
0.103
0.009
0.948
15
15 15
15
4 14 3
11 15 11 15
16 18 12
11
314
15
149 42 346 ,448
39 91 19, 49 0 00 0 00 2 14
12 2 60
45 432 740 148
6 71 0 210 0 025
1 7 1 672 0 674 8 425 1 569 0 74 9 1 94 4
14
6.75
0.24
142
322.74 748
3,129 86.21 42.09 0.00 0.00 4.63
.61 26 5.
96 932
1,599 320 14.50 0.454 0.054
3.7 3.611 1.456
18.198 3.388 1.59
19 4.19 9
30
14.58
0.01 0.000 73 0.02 0.04 0.01 0.001 75 0.02 0.05 0.12 0.008 377 0.24 0.53 2.05 0.142 377 4.31 9.30 1.01 0.070 377 2.11 4.56 4.21 8.84 19.09 0.30 0.021 377 0.62 1.34 3.82 0.266 377 8.03 17.34 0.07 0.004 71 0.14 0.30
0.97 2.04 4.41 0.81 0.058 377 1.70 3.67 0.05 0.005 112 0.11 0.23
0.52
308
14 0.536 1.157 270 1.877 4.055 277 1.928 4.164 277 3.245 7.008 285 3.933 8.496 286 0.983 2.123 48 0.517 1.116
285 1.596 3.447 285 1.424 3.075 285 2.140 4.622 285 2.772 5.988 285 2.024 4.373 282 2.363 5.103 284 3.704 8.002 285 6.201 13.395 282 1.821 3.933 276 1 .514 3.270 270 1.642 3.547
225 90 523 ,190
60 34 29 46 0 .00. 0 00 3 .24
18 3 .92
67 652 ,119 224 10 15 0 318 0 038
2 .6 2 527 1 .019
12 .738 2 .372 1 .11
13 2 .93 6
21
10.20
0.03 0.03 0.37 6.51 3.19
13.36 0.94
12.14 0.21
3.09 2.57 0.16
0.36
215
0.810 2.838 2.915 4.905 5.947 1.486 0.781 2.413 2.153 3.235 4.191 3.061 3.572 5.601 9.376 2.753 2.28-9 2.483
AH-8-10 (1981) NDB No. 10084
PORK, FRESH, SHOULDER. BLADE, BOSTON, SEPARABLE LEAN ONLY, Cooked, braised Page 114
Amount in 100 grams, edible portion Nutrients and units
Food energy
Vitamin A •
PROXIMATE: Water g .
íkcal \kj .
Protein (NX 6.25) g . Total lipid (fat) g .
Carbohydrate, total g . Fiber g . Ash g .
MINERALS:
Calcium mg.
Iron mg.
Magnesium mg.
Phosphorus mg.
Potassium mg.
Sodium mg.
Zinc mg.
Copper mg.
Manganese mg.
VITAMINS:
Ascorbic acid mg.
Thiamin mg.
Riboflavin mg.
Niacin mg.
Pantothenic acid mg.
Vitamin Bg mg.
Folacin meg
Vitamin 8^2 meg IRE. \w.
LIRIOS:
Fatty acids:
Saturated, total g
4:0 g 6:0 8:0
10:0
12:0
14:0
16:0
18:0
Monounsaturated, total
16:1
18:1
20:1
22:1
Polyunsaturated, total 18:2
18:3
18:4
20:4
20:5
22:5 22:6 ..:...
Cholesterol Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g
Leucine g Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g Valine g Arginine g
Histidine g
Alanine g
Asparticacid g Glutamicacid g Glycine g Proline g
Serine g
g g g g g g g g g g g g g mg
49.39 294
,230 31.16 17.59 0.00 0.00 1.29
2.05 22
214 412
75 5.57 0.165 0.016
0.4 0.553 0.388 4.341 0.644 0.27 5 0.90 3 9
6.06
0.02 0.02 0.21 3.88 1.94 7.91 0.55 7.23 0.13
2.13 1.52 0.51
0.10
116
0.419 1.466 1.505 2.532 3.071 0.768 0.404 1.246 1.112 1.670 2.163 1.580 1.844 2.891 4.840 1.421 1.181 1.281
Standard error
1.454
0.562 1.621
0.032
0.044
10.489 1.844 0.152 0.006
0.052 0.010 0.163
0.018
0.131
0.019 0.358 0.179
0.054 0.668
0.143
0.010
3.195
Number of samples
C D
11
11 11
11
11
11 11 11 11
11 11 11
10
133 133 133
133 133
133 1
80
11
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 1 steak 85 g^ = 130 g2
— E F
41.98 250
1,045 26.48 14.95 0.00 0.00 1.09
.74 6 1.
19 182 350
64 4.73 0.140 0.014
0.3 0.470 0.330 3.690 0.547 0.23 4 0.76 2
5.15
0.01 0.02
18 30
1.65 6.72
47 15
0.11
1.81 1.29 0.44
0.09
99
64.21 382
1,599 40.50 22.86 0.00 0.00 1.67
.67 10 2.
29 278 536
98 7.24 0.215 0.021
0.5 0.719 0.504 5.643 0.837 0.35 6 1.17 4
12
7.88
0 .02 0 .02 0 .27 5 .04 2 .52
10 .28 0 71 9 .40 0 16
2 77 1. 97 0 67
0.13
151
14 0.356 0.545 270 1.246 1.906 277 1.279 1.957 277 2.152 3.292 285 2.610 3.992 286 0.653 0.998 48 0.343 0.525
285 1.059 1.620 285 0.945 1.446 285 1.420 2.171 285 1.839 2.812 285 1.343 2.054 282 1.567 2.397 284 2.457 3.758 285 4.114 6.292 282 1.2 08 1.847 276 1 .004 1.535 270 1.089 1.665
Amount in edible portion of 1 pound of food as purchased
RefuserBone 11%, separable fat 17%
161 .31 960
4,016 101 .76 57 .44 0 .00 0 .00 4 .20
25 6 .70
72 698
1,346 246 18. 19 0 539 0. 052
1. 3 1. 806 1. 267
14. 178 2. 103 0. 88
15 2. 93 9
29
19.80
0 .06 0 .06 0 .69
12 .67 6 .33
25 .82 1 .79
23 .62 0 .41
6 .96 4 95 1 68
0.34
380
1.368 4.788 4.915 8.270
10.030 2.508 1.319 4.069 3.632 5.454 7.064 5.160 6.023 9.442
15.807 4.641 3.857 4.184
Yield from 6.9 oz (197 g) raw meat with refuse. With refuse = 180 g.
AH-8-10 (1981) NDB No. 10085
PORK, FRESH, SHOULDER, BLADE, BOSTON, SEPARABLE LEAN ONLY, Cooked, broiled Page 115
Nutrients and units Amount in 100 grams, edible portion
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 1 steak 85 g^ = 151 g2
— £ p
Amount in edible portion of 1 pound of food as purchased
Refuse:Bone 12%, separable fat 16%
PROXIMATE: Water . . .
Food energy •• • •
Protein (NX 6.25) . Total lipid (fat) . . . Carbohydrate, total ,
Fiber
Ash
MINERALS: Calcium
Iron
Magnesium . . . .
Phosphorus . . . . Potassium Sodium
Zinc
Copper Manganese
VITAMINS: Ascorbic acid
Thiamin
Riboflavin
Niacin
Pantothenic acid
Vitamin B5 Folacin
Vitamin 8^2
Vitamin A
LIPIDS: Fatty acids:
Saturated, total. . . .
4:0
6:0 8:0
10:0
12:0
14:0
16:0
18:0 Monounsaturated, total.
16:1
18:1
20:1
22:1 Polyunsaturated, total .
18:2
18:3
18:4
20:4
20:5
22:5
22:6 Cholesterol Phytosterols
AMINO ACIDS: Tryptophan
Threonine Isoleucine
Leucine
Lysine Methionine
Cystine Phenylalanine
Tyrosine Valine Arginine Histidine
Alanine
Aspartic acid
Glutamicacid Glycine
Proline
Serine
g • íkcal \ kj
g g g g g
mg mg mg mg mg mg mg m g
mg mg mg mg mg mg mcg mcg
(RE. \IU .
g g mg mg
g g g g g g g g g g g g g g g g g g
55.07 274
1,145 25.17 18.43 0.00 0.00 1.31
.35 6 1,
28 244 409 84 4.27 0.131 0.009
0.3 0.750 0.440 4.300 0.816 0.31 5 1.13
6.35
0.02 0.02 0.22 4.06 2.03 8.29 0.58 7.58 0.13
2.23 1.59 0.54
0.11
105
0.338 1.184 1.216 2.046 2.481 0.620 0.326 1.007 0.898 1.349 1.748 1.277 1.490 2.336 3.910 1.148 0.954 1.035
46.81 233 973 21.39 15.67 0.00 0.00 1.11
.15 5 1.
23 207 348 71 3.63 0.111 0.008
0.3 0.638 0.374 3.655 0.694 0.26 4 0.96 2 7
5.40
0.09
89
83 .16 413 729 38 .01 27 83 0 .00 0 00 1 .98
9 2 .04
42 368 618 126
6 45 0 198 0 014
0 .5 1 133 0 .664 6 493 1 232 0 47 7 1 71 4
12
9.59
0.02 0.03 0.02 0.03 0.19 0.33 3.45 6.14 1.73 3.07 7.04 12.51 0.49 0.87 6.44 11.45 0.11 0.20
1.90 3.37 1.35 2.40 0.46 0.81
0.16
159
0.287 0.510 1.006 1.788 1.034 1.836 1.739 3.089 2.109 3.746 0.527 0.936 0.277 0.492 0.856 1.521 0.763 1.356 1.147 2.037 1.486 2.639 1.085 1.928 1.267 2.250 1.986 3.527 3.324 5.904 0.976 1.733 0.811 1.441 0.880 1.563
179.86 894
3,740 82.21 60.19 0.00 0.00 4.28
19 4.41
90 797
1,336 273 13.95 0.428 0.029
1.0 2.450 1.437
14.044 2.665 1.01
16 3.69 8
26
20.75
0.06 0.07 0.72
13.27 6.64
27.06 1.88
24.76 0.43
7.29 5.18 1.76
0.35
344
1.104 3.867 3.971 6.682 8.103 2.025 1.065 3.289 2.933 4.406 5.709 4.171 4.866 7.629
12.770 3.749 3.116 3.380
^ Yield from 6.0 oz (169 g) raw meat with refuse. 2 With refuse = 210 g.
AH-8-10 (1981) NDB No. 10086
PORK, FRESH, SHOULDER, BLADE, BOSTON, SEPARABLE LEAN ONLY, Cooked, roasted Page 116
Amount in 100 grams, edrble portion Nutrients and units
PROXIMATE: Water .
Food energy • • • •
Protein (NX 6.25) .
ikcal
g
Total lipid (fat)
Carbohydrate, total g Fiber g
Ash . .
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg Potassium mg
Sodium mg
Zinc mg
Copper mg
Manganese mg VITAMINS:
Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg Vitamin B5 mg
Folacin meg
Vitamin B^2 ^<^g ¡RE.
Vitamin A \IU .
LIRIOS: Fatty acids:
Saturated, total. . .
4:0
6:0. .... . 8:0
10:0
12:0
14:0
16:0
18:0
Monounsaturated, total
16:1
18:1
20:1
22:1
Polyunsaturated, total 18:2
18:3
18:4
20:4
20:5
22:5
22:6 Cholesterol mg Phytosterols mg
AMINO AGIOS: Tryptophan g
Threonine g Isoleucine g
Leucine g Lysine g Methionine g Cystine g
Phenylalanine g
Tyrosine g
Valine g Arginine g
HIstidine g
Alanine g
Aspartic acid g
Glutamicacid g
Glycine g Prollne g
Serine g
57.72 256
,071 24.36 16.84 0.00 0.00 1.07
7 1.60
20 219 353
73 4. 0.
37 129
0.014
0.3 0.590 0.370 4.300 0.570 0.30 5 0.96 2 7
5.80
0.02 0.02 0.20 3.71 1.86 7.57 0.53 6.93 0.12
2.04 1.45 0.49
0.10
98
0.327 1.146 1.177 1.980 2.401 0.600 0.316 0.975 0.869 1.306 1.692 1.236 1.442 2.261 3.785 1.111 0.924 1.002
Standard error
Number of samples
Yield from 5.7 oz (162 g) raw meat with refuse. With refuse = 213 g.
Amount in edible portion of common measures of food
Approximate measure and weight
3 OZ 1 steak 85 g^ = 158 g2
— E F
49.06 218 910 20.71 14.31 0.00 0.00 0.91
6 1.36
17 186 300
62 3.71 0.110 0.012
0.3 0.502 0.315 3.655 0.485
.26
82
4.93
0.08
91.20 404
1,692 38.49 26.61 0.00 0.00 1.69
11 2.53
31 345 557 116
6.90 0.204 0.022
0.5 0.932 0.585 6.794 0.901 0.47
1. 3
12
52
9.17
0.01 0.03 0.02 0.03 0.17 0.32 3.16 5.87 1.58 2.93 6.43 11.96 0.45 0.83 5.89 10.94 0.10 0.19
1.73 3.22 1.23 2.29 0.42 0.78
0.15
155
0.278 0.517 0.974 1.811 1.000 1.860 1.683 3.128 2.041 3.794 0.510 0.948 0.269 0.499 0.829 1.541 0.739 1.373 1.110 2.063 1.438 2.673 1.051 1.953 1.226 2.278 1.922 3.572 3.217 5.980 0.944 1.755 0.785 1.460 0.852 1.583
Amount in edible portion of 1 pound of food as purchased Refuse:Bone 13%, Separable
fat 13%
193.77 859 ,594 81.78 56.53 0 0 3
00 00 59
.37 23 5.
67 734
1,183 246 14.67 0.433 0.047
1.0 1.981 1.242
14.435 1.913 1.00
17 3.22 7
25
19.48
0.05 0.06 0.67
12.46 6.23
25.41 1.76
23.25 0.40
6.84 4.87 1.65
0.33
328
1.098 3.847 3.951 6.647 8.060 2.014 1.061 3.273 2.917 4.384 5.680 4.149 4.841 7.590
12.706 3.730
102 364
AH-8-10 (1981) NDB No. 10087
PORK, FRESH. SPARERIBS, SEPARABLE LEAN AND FAT, Raw Page 117
Nutrients and units
Amount in 100 grams, edible portion
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 1 lb 1 oz
453.6 g = 28.35 g E F
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone 38%
g • (kcal
Vitamin A •
PROXIMATE: Water
c j / *^« Food energy j .
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg
Vitamin B^ 2 • • • • • • • • ^'^g ÍRE. \ru.
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4. / g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamic acid g Glycine g Proline g Serine g
56.88 286
,196 17.09 23.60 0.00 0.00 0.91
7 0.99
22 239 259
76 2. 0. 0.
70 085 010
4 0 0 4 0 3
11
0.619 0.273
860 793 42
87
9.34
0.02 0.03 0.31 5.76 3.23
10.66 0.60 9.89 0.17
2.20 2.00 0.13
0.08
0.230 0.804 0.826 1.389 1.685 0.421 0.222 0.684 0.610 0.916 1.187 0.867 1.012 1.586 2.656 0.779 0.648 0.703
2.665
0.859 3.946
0.060
0.050
14.884 8.425 0.115 0.004
0.024 0.008 0.196 0.072
0.091 1.725 5.750
0.043 0.844 0.450
0.085 1.484
0.196
0.009
1.684
10 10 6 3
258.01 1,297 5,425
77.53 107.04
0.00 0.00 4.12
.49 31 4.
100 1,082 1,175
343 12.23 0.386 0.045
2.808 1.238
22.045 3.597
,91
95
1 17 3
15 49
42.37
0.10 0.11 1.38
26.13 14.64 48.35 2.71
44.87 0.77
9.98 9.05 0.59
0.34
352
16.13 81
339 4.85 6.69 0.00 0.00 0.26
2 0.28 6
68 73 21 0.76 0.024 0.003
175 077 378 225
0.12 1 0.25 1 3
2.65
0.01 0.01 0.09 1.63 0.92 3.02 0.17 2.80 0.05
0.62 0.57 0.04
0.02
22
14 1.043 0.065 270 3.647 0.228 277 3.747 0.234 277 6.301 0.394 285 7.643 0.478 286 1.910 0.119 48 1.007 0.063
285 3.103 0.194 285 2.767 0.173 285 4.155 0.260 285 5.384 0.337 285 3.933 0.246 282 4.590 0.287 284 7.194 0.450 285 12.048 0.753 282 3.534 0.221 276 2.939 0.184 270 3.189 0.199
159.95 804
3,363 48.07 66.36 0.00 0.00 2.55
.78 19 2.
62 671 728 212
7.58 0.239 0.028
1.741 0.768
13.666 2.230 1.18
11 2. 9
30
.45
26.27
0.06 0.07 0.86 16.20 9.08
29.98 1.68
27.82 0.48
6.19 5.61 0.37
0.21
218
0.647 2.261 2.323
906 738 184
0.624 1.923 1.715 2.576 3.33'8 2.438 2.846 4.460 7.469 2.191 1.822 1.977
AH-8-10 (1981) NÛB No. 1U088
PORK. FRESH, SPARERIBS, SEPARABLE LEAN AND FAT, Cooked, braised Page 118
Amount in 100 grams, edible portion Nutrients and units
PROXIMATE: Water . . . • g •
íkcal Food energy
Protein (NX 6.25) g Total lipid (fat) g
Carbohydrate, total .•..., g Fiber g
Ash g MINERALS:
Calcium mg Iron mg
Magnesium mg
Phosphorus mg
Potassium mg Sodium mg
Zinc mg
Copper mg
Manganese mg
VITAMINS: Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin Bö mg Folacin meg
Vitamin B^2 ^<^g
Vitamin A {nr
LIPIDS: Fatty acids:
Saturated, total g 4:0
6:0 8:0
10:0
12:0 14:0
16:0
18:0
Monounsaturated, total. 16:1
18:1
20:1
22:1
Polyunsaturated, total .
18:2 g
18:3 g
18:4 g
20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg
Phytosterols mg
AMINO ACIDS: Tryptophan g
Threonine g Isoleucine g
Leucine g Lysine g
Methionine g Cystine g
Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Asparticacid g
Glutamicacid g Glycine g Proline g
Serine g
40.42 397
1,663 29.06 30.30 0.00 0.00 1.12
47 1.
24 261 320
93 4. 0. 0.
85
60 142 014
0.408 0.382 5.475 0.750 0.35 4 1.08 3
10
11.76
0.05 0.03 0.38 7.22 4.08
14.17 0.77
13.19 0.21
3.51 2.52 0.88
0.11
121
0.391 1.367 1.404 2.362 2.864 0.716 0.377 1.162 1.037 1.557 2.018 1.474
.720
.696
.514
.325 ,102
Standard error
1.364
1.920 3.181
.0.068
11.303 0.154 2.576
11. 8. 0. 0. 0.
313 412 228 008 003
0.035 0.015 0.359 0.087
0.078 0.615 2.050
0.056 1.014 0.577
0.103 1.647
0.173
0.013
3.643
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 6.25 oz
= 85 g^ = 177 g2 — E p
34.36 338
,413 24.70 25.75 0.00 0.00 0.95
40 1.58
21 222 272 79 3.91 Ü.121 0.012
0.347 0.325 4.654 .638
0.30 4 0.92 3 9
10.00
0.04 0.03 0.32 6.14 3.47
12.04 0.65
11.21 0.18
2.99 2.15 0.75
0.09
103
71.55 703
,943 51.43 53.63 0.00 0.00 1.98
83 3.28
43 463 566 165
8.15 Ü.251 0.025
0.722 0.676 9.691 1.328 0.62 7 1.91 5
1£
20.82
0.09 0.05 0.68
12.78 7.22
25.08 1.35
23.35 0.37
6.22 4.47 1.56
0.19
214
1.195
14 0.332 0.692 270 1.162 2.420 277 1.193 2.485 277 2.008 4.181 285 2.434 5.069 286 0.609 1.267 48 0.320 0.667
285 0.988 2.057 285 0.881 1.835 285 1.323 2.7 56 285 1.715 3.572 285 1.253 2.609 282 1.462 3.044 284 2.292 4.772 285 3.837 7.990 282 1.126 2.345 276 0.937 1.951 270 1.016 2.115
Amount in edible portion of 1 pound of food as purchased
Refuse:Bone 38%
113.67 ,117 ,675 81.71 85.20 0.00 0.00 3.14
132 5.21
68 735 899 263 12.95 0.399 0.039
1.147 1.074
15.396 2.109 0.98
12 3.03
28
33.07
0.14 0.08 1.07
20.30 11.47 39.84 2.15
37.10 0.59
9.88 7.10 2.47
0.31
340
1.099 3.844 3.948 6.642 8.054
.013
.060
.268
.916
.378
.675
.145
.837
.581 12.693 3.726 3.099 3.360
^ Yield from 7.7 oz (218 g) raw meat with refuse. ^ Yield from 1 lb raw meat with refuse.
AH-8-10 (1981) NIDB No. 10089
PORK, FRESH, BRATWURST, Cooked Page 119
Amount in 100 grams, edible portion Nutrients and units
Anx)unt in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: Water g .
Food energy j ,
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg.
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg
Vitamin B^2 '"^^ . . (RE.
Vitamin A j
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamicacid g Glycine g Proline g Serine g
Standard Number of Approximate measure and weight Refuse:0
Mean error samples 1 link = 85 g^
1 OZ = 28.35 g
B c D 0
56.13 0.268 6 47.71 15.91 254.62 301 256 85 1,367
1,261 1,072 358 5.721 14.08 0.111 6 11.97 3.99 63.88 25.87 0.150 6 21.99 7.33 117.33 2.07 1.76 0.59 9.38
1.85 0.085 6 1.57 0.52 8.39
44 1.820 6 38 13 201 1.29 0.054 6 1.09 0.36 5.83
15 0.428 6 12 4 66 149 2.109 6 126 42 674 212 10.009 6 180 60 959 557 35.714 6 473 158 2,525
2.30 0.097 6 1.96 0.65 10.43 0.093 0.011 6 0.079 0.026 0.422 0.046 0.006 6 0.039 0.013 0.209
1.0 0.000 6 0.9 0.3 4.5 0.505 0.052 6 0.429 0.143 2.291 0.183 0.011 6 0.156 0.052 0.830 3.200 0.158 6 2.720 0.907 14.515 0.316 0.030 5 0.269 0.090 1.433 0.21 0.008 6 0.18 0.06 0.96
0.95
9.32
03 01 30 85 13
12.19 0.82
11.37
2.74 2.48 0.26
60
0.113 0.556 0.514 0.944 1.070 0.342 0.142 0.471 0.406 0.566 0.831 0.406 0.789 1.172 1.947 0.854 0.656 0.545
0.091
0.007 0.003 0.005 0.051 0.080
0.027 0.066
0.038 0.023
0.730
0.81
7.93
0.02 0.01 0.26 4.98 2.66
10.36 0.70 9.66
2.33 2.11 0.22
51
0.27
2.64
0.01 0.00 0.09 1.66 0.89 3.46 0.23 3.22
0.78 0.70 0.07
17
0.096 0.032 0.473 0.158 0.437 0.146 0.802 0.268 0.910 0.303 0.291 0.097 0.121 0.040 0.400 0.134 0.345 0.115 0.481 0.160 0.706 0.236 0.345 0.115 0.671 0.224 0.996 0.332 1.655 0.552 0.726 0.242 0.558 0.186 0.463 0.155
4.32
42.29
0.11 0.06 1.36
26.55 14.20 55.30 3.73
51.57
12.42 11.26 1.16
272
0.513 2.522 2.332 4.282 4.854 1.551 0.644 2.136 1.842 2.567 3.769 1.842 3.579 5.316 8.832 3.874 2.976 2.472
Weight applies to link packaged 4 per 12 oz pkg.
AH-8-10 (1981) NDB No. 10090
PORK, FRESH. ITALIAN SAUSAGE, Raw Page 120
Nutrients and units Amount in 100 grams, edible portion
Mean Standard
error Number of
samples
Amount in edible portion of common measures of food
Approximate measure and weight
1 link 1 link = 91 gi = 113 g2 E F
Amount in edible portion of 1 pound of food as purchased
Refuse: 0
PROXIMATE: Water . . .
Food energy • • • •
Protein (NX 6.25) .
• g • i kcal \kj .
g Total lipid (fat)
Carbohydrate, total Fiber g .
Ash g . MINERALS:
Calcium mg.
Iron mg.
Magnesium mg.
Phosphorus mg.
Potassium mg. Sodium mg.
Zinc mg.
Copper mg.
Manganese mg.
VITAMINS: Ascorbic acid mg.
Thiamin mg.
Riboflavin mg.
Niacin mg.
Pantothenic acid mg.
Vitamin B5 mg. Folacin meg
Vitamin B^2 ^'^g
Vitamin A I '
LIRIOS: Fatty acids:
Saturated, total g 4:0 g 6:0 8:0
10:0
12:0
14:0
16:0
18:0 Monounsaturated, total
16:1
18:1
20:1
22:1
Polyunsaturated, total
18:2
18:3
18:4 g
20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg
Phytosterols : mg
AMINO AGIOS: Tryptophan g
Threonine g Isoleucine g
Leucine g
Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g Alanine g
Aspartic acid g Glutamicacid g
Glycine g
Proline g
Serine g
51.08 346
1,447 14.25 31.32 0.65 0.00 2.70
18 1
14 142 253 731
1
18
78 0.080 0.058
2.0 0.568 0.168 3.250 0.510 0.30
0.91
11.26
0.08 0.06 0.56 6.64 3.92
14.35 1.49
12.86
4.03 3.62 0.41
76
0.114 0.563 0.520 0.956 1.083 0.346 0.144 0.477 0.411 0.572 0.842 0.411 0.798 1.186 1.970 0.865 0.663 0.552
0.200
0.190 0.450
0.438
0.500 0.094 0.946 3.764 7.352
25.617 0.082 0.009 0.012
0.946 0.025 0.008 0.262
0.016
0.046
0.005 0.010 0.057 0.218 0.218
0.118 0.384
0.251 0.095
1.750
46.48 315
1,317 12.97 28.50 0.59 0.00 2.46
16 1.07
13 129 230 665
1.62 0.073 0.053
1.8 0.517 0.153 2.958 0.464 0.27
0.83
10.25
0.07 0.05 0.51 6.04 3.57
13.06 1.36
11.70
3.67 3.29 0.37
69
57.72 391
1,635 16.10 35.39 0.73 0.00 3.05
.33 20 1.
16 160 286 826
2.01 0.090 0.066
2.3 0.642 0.190 3.673 0.576 0.34
1.03
12.72
0.09 0.07 0.63 7.50 4.43
16.22 1.68
14.53
4.55 4.09 0.46
86
0.104 0.129 0.512 0.636 0.473 0.588 0.870 1.080 0.986 1.224 0.315 0.391 0.131 0.163 0.434 0.539 0.374 0.464 0.521 0.646 0.766 0.951 0.374 0.464 0.726 0.902 1.079 1.340 1.793 2.226 0.787 0.977 0.603 0.749 0.502 0.624
231.70 ,569 ,564
64.64 142.07
2.95 0.00
12.25
82 5.35
64 644
1,148 3,316
8.07 0.363 0.263
9.1 2.576 0.762
14.742 2.313 1.36
4.13
51.08
0.36 0.27 2.54
30.12 17.78 65.09
6.76 58.33
18.28 16.42
1.86
345
0.517 2.554 2.359 4.336 4.912 1.569 0.653 2.164 1.864 2.595 3.819 1.864 3.620 5.380 8.93.6 3.924 3.007 2.504
^ Weight applies to link packaged 5 per pound. ^ Weight applies to link packaged 4 per pound.
AH-8-10 (1981) NOB No. 10091
PORK, FRESH, ITALIAN SAUSAGE, Cooked Page 121
Nutrients and units
PROXIMATE: Water g .
Food energy | ,
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg. Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg
Vitamin 8^2 ""^^
Vitamin A \ui
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine '. g
Amount in 100 grams, edible portion Amount in edible portion of common measures of food
Amount 1 pound
Refuse: 0
in edible portion of of food as purchased
Standard Number of Approximate measure and weight
Mean error samples 1 link = 67 g^
1 link = 83 g^
B G
49.95 0.412 4 33.47 41.46 226.57 323 217 268 1 ,466
1,352 906 1,122 6 ,133 20.02 0.569 4 13.41 16.62 90.81 25.70 0.438 4 17.22 21.33 116.58
1.51 1.01 1.25 6.85 0.00 0.00 0.00 0.00 2.82 0.086 4 1.89 2.34 12.79
24 0.958 4 16 20 109 1.50 0.128 4 1.01 1.25 6.80
18 1.190 4 12 15 82 170 3.440 4 114 141 771 304 9.647 4 204 252 1 ,379 922 34.027 4 618 765 4 182
2.38 0.149 4 1.59 1.98 10.80 0.080 0.019 4 0.054 0.066 0.363 0.082 0.014 3 0.055 0.068 0.372
2.0 0.479 4 1.3 1.7 9.1 0.623 0.032 4 0.417 0.517 2.826 0.233 0.016 4 0.156 0.193 1.057 4.165 0.274 4 2.791 3.457 18.892 0.450 0.302 0.374 2.041 0.33 0.014 4 0.22 0.27 1.50
1.30
9.03
0.161 0.792 0.731 1.343 1.522 0.487 0.201 0.670 0.577 0.805 1.183 0.577 1.121 1.667 2.769 1.214 0.932 0.775
0.102
2.646
0.87
6.05
52
1.08
7.49
0.07 0.009 4 0.05 0.06 0.05 0.006 4 0.03 0.04 0.45 0.041 4 0.30 0.37 5.39 0.150 4 3.61 4.47 3.07 0.110 4 2.06 2.55
11.95 8.01 9.92 1.18 0.074 4 0.79 0.98
10.77 0.423 4 7.22 8.94
3.28 2.20 2.72 2.84 0.145 4 1.90 2.36 0.44 0.063 4 0.29 0.37
65
0.108 0.134 0.531 0.657 0.490 0.607 0.900 1.115 1.020 1.263 0.326 0.404 0.135 0.167 0.449 0.556 0.387 0.479 0.539 0.668 0.793 0.982 0.387 0.479 0.751 0.930 1.117 1.384 1.855 2.298 0.813 1.008 0.624 0.774 0.519 0.643
5.90
40.96
0.32 0.23 2.04
24.45 13.93 54.21
5.35 48.85
14.88 12.88 2.00
354
0.730 3.593 3.316 6.092 6.904 2.209 0.912 3.039 2.617 3.651 5.366 2.617 5.085 7.562
12.560 5.507 4.228 3.515
^ Yield from raw link packaged 5 per pound. ^ Yield from raw link packaged 4 per pound.
AH-8-10 (1981) NDB No. 10092
PORK, FRESH, PORK SAUSAGE OR COUNTRY-STYLE PORK SAUSAGE, Raw Page 122
Amount in 100 grams, edible portion Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: Water g . _ . / kcal Food energy | ^
Protein (NX 6.25) g Total lipid (fat) g
Carbohydrate, total g Fiber g
Ash g
MINERALS:
Calcium mg
Iron mg
Magnesium mg
Phosphorus mg
Potassium mg
Sodium mg
Zinc mg Copper mg
Manganese mg
VITAMINS: Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin B5 mg
Folacin meg
Vitamin 8^2 f"cg
Vitamin A | '
LIPIDS:
Fatty acids:
Saturated, total g 4:0 6:0 8:0 g
10:0 12:0 14:0 16:0 18:0 g
Monounsaturated, total. . 16:1
■ g a
18:1 g 20:1 g 22:1
Polyunsaturated, total . . 18:2 18:3 18:4 20:4 20:5 22:5 . 22:6
Cholesterol Phytosterols
■ rng
. mg AMINOACIDS:^
Tryptophan g
Threonine g
Isoleucine g
Leucine' g Lysine g
Methionine g Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Aspartic acid g
Glutamicacld g
Glycine g Proline g
Serine ', g
Standard Approximate measure and weight Refuse:0
Mean error samples 1 patty = 57 gi
1 link = 28 g'"-
E F G
44.52 0.544 13 25.37 12.62 201.92 417 238 118 1,893
1.746 995 495 7,920 11.69 0.163 13 6.66 3.31 53.03 40.29 0.490 13 22.97 11.42 182.76
1.02 0.58 0.29 4.61 0.00 0.00 0.00 0.00 2.49 0.039 13 1.42 0.70 11.27
18 1.575 13 10 5 82 0.91 0.110 13 0.52 0.26 4.11
11 0.214 14 6 3 49 118 1.863 13 68 34 537 204 4.643 77 116 58 925 667 13.257 77 380 189 3,026
1.59 0.035 13 0.90 0.45 7.19 0.074 0.005 13 0.042 0.021 0.336
1.6 0.290 13 0.9 0.5 7.3 0.545 0.014 13 0.311 0.155 2.472 0.164 0.011 13 0.093 0.046 0.744 2.835 0.088 13 1.616 0.804 12.860 0.400 0.100 2 0.228 0.113 1.814 0.25 0.009 13 0.14 0.07 1.12 4 0.550 4 2 1 17 1.13 0.062 13 0.64 0.32 5.11
14.47
0.11 0.08 0.57 8.87 4.85
18.53 1.45
17.09
5.24 4.39 0.85
68
0.094 0.462 0.427 0.784 0.889 0.284 0.118 0.391 0.337 0.469 0.691 0.337 0.655 0.973 1.617 0.709 0.544 0.452
0.019 0.016 0.025 0.137 0.089
0.079 0.255
0.109 0.119
1.807
12 12 12 12 12
12 12
12 12
13
^ Weight applies to patty, which is 3-7/8-in diam., 1/4 in thick. ^ Weight applies to link, which is 4 in long, 7/8-in diam. ^ Includes data for cooked, fresh pork sausage.
8.25
0.06 0.05 0.32 5.05 2.76
10.56 0.82 9.74
2.98 2.50 0.48
4.10
0.03 0.02 0.16 2.51 1.37 5.25 0.41 4.84
1.48 1.24 0.24
39 19
3 0.054 0.027 3 0.263 0.131 3 0.243 0.121 3 0.447 0.222 3 0.507 0.252 3 0.162 0.081 3 0.067 0.033 3 0.223 0.111 3 0.192 0.096 3 0.267 0.133 3 0.394 0.196 3 0.192 0.096 3 0.373 0.186 3 0.555 0.276 3 0.922 0.458 3 0.404 0.201 3 0.310 0.154 3 0.258 0.128
65.64
0.51 0.36 2.57
40.22 21.98 84.07
6.56 77.51
23.75 19.89 3.86
309
0.426 2.096 1.937 3.556 4.033 1.288 0.535 1.774 1.529 2.127 3.134 1.529 2.971 4.414 7.335 3.216 2.468 2.050
AH-8-10 (1981) NDB No. 10094
PORK, FRESH, PORK SAUSAGE OR COUNTRY-STYLE PORK SAUSAGE, Cooked Page 123
Amount in 100 grams, edible portion Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: Water . . .
Food energy i , .
Protein (NX 6.25) g Total lipid (fat) g
Carbohydrate, total g
Fiber g
Ash g
MINERALS: Calcium mg Iron mg Magnesium mg
Phosphorus mg Potassium mg
Sodium mg
Zinc mg
Copper mg
Manganese mg.
VITAMINS: Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg Pantothenic acid mg
Vitamin Bg mg
Folacin meg
Vitamin B^2 ^^^
Vitamin A |
LIPIDS: Fatty acids:
Saturated, total g
4:0 g 6:0 g 8:0
10:0
12:0
14:0
16:0
18:0 Monounsaturated, total
16:1
18:1
20:1
22:1
Polyunsaturated, total
18:2
18:3
18:4
20:4
20:5 ......
22:5 22:6
Cholesterol mg
Phytosterols mg
AMI NO ACIDS: ^ Tryptophan g
Threonine g Isoleucine g
Leucine g
Lysine g
Methionine , . .• g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Aspartic acid g
Glutamicacíd g
Glycine g Proline g
Serine g
g
g
Standard Number of Approximate measure and weight Refuie:0
Mean error samples 1 patty 1 link = 13 9^
E F G
44.57 1.223 20 12.03 5.79 202.17 369 100 48 1,673
1,543 417 201 7,001 19.65 0.735 20 5.31 2.55 89.13 31.16 1.248 20 8.41 4.05 141.32
1.03 0.28 0.13 4.66 0.00 0.00 0.00 0.00 3.60 0.228 20 0.97 0.47 16.32
32 3.395 15 9 4 143 1.25 0.072 20 0.34 0.16 5.67
17 0.473 15 5 2 77 184 5.599 15 50 24 833 361 10.939 15 97 47 1,637
1,294 41.486 15 349 168 5,869 2.50 0.112 20 0.68 0.33 11.35 0.142 0.008 20 0.038 0.018 0.644 0.071 0.007 5 0.019 0.009 0.322
1.7 0.270 15 0.5 0.2 7.6 0.741 0.013 15 0.200 0.096 3.361 0.254 0.015 15 0.069 0.033 1.152 4.518 0.214 15 1.220 0.587 20.494 0.723 0.034 5 0.195 0.094 3.280 0.33 0.013 15 0.09 0.04 1.51
1.73
10.81
0 12 0 .09 0 45 6 53 3 62
13 90 1 09
12 81
3 81 3 .28 0 54
83
0.157 0.777 0.717 1.317 1.494 0.478 0.198 0.657 0.566 0.789 1.160 0.566 1.101 1.635 2.716 1.192 0.914 0.761
0.102
0 0 0 0 0
023 021 026 243 122
0 0
058 517
0 0
143 078
3.856
15
14 14 14 14 14
14 14
14 14
15
0.47
2.92
0.03 0.02 0.12 1.76 0.98 3.75 0.29 3.46
1.03 0.88 0.14
22
0.22
1.40
0.02 0.01 0.06 0.85 0.47 1.81 0.14 1.67
0.50 0.43 0.07
11
3 0.042 0.020 3 0.210 0.101 3 0.194 0.093 3 0.356 0.171 3 0.403 0.194 3 0.129 0.062 3 0.053 0.026 3 0.177 0.085 3 0.153 0.074 3 0.213 0.103 3 0.313 0.151 3 0.153 0.074 3 0.297 0.143 3 0.441 0.213 3 0.733 0.353 3 0.322 0.155 3 0.247 0.119 3 0.205 0.099
7.83
49.02
0.54 0.39 2.03
29.63 16.42 63.03
4.93 58.10
17.30 14.86 2.43
376
0.712 3.524 3.252 5.974 6.777 2.168 0.898 2.980 2.567 3.579 5.26/ 2.567 4.994 7.416
12.320 5.407 4.146 3.452
^ Yield from raw patty, which is 3-7/8-in diam., 1/4 in thick, and weighs 57 g. Yield from raw link, which is 4 in long, 7/8-in diam., and weighs 28 g.
^ Includes data for raw, fresh pork sausage.
AH-8-10 (1981) NDB No. 10095
PORK, FRESH, BRAINS, Raw Page 124
Nutrients and units Amount in 100 grams, edible portion
Mean
— B —
Standard error
c —
Number of samples
Amount in edible portion of oomnrK>n measures of food
Approximate measure and weight
4 oz 1 oz = 113 g = 28.35 g — E F
Amount in edible portion of 1 pound of food as purchased
Refuse:Bloodclots and membrane 2%
PROXIMATE: Water g . _ . Í kcal Food energy | ,
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg Vitamin 8^2 ^cg
(RE. Vitamin A •
\IU. LIPIDS:
Fatty acids: Saturated, total g
4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacld g Glycine g Proline g Serine ', g
78.36 127 531
10.28 9.21 0.00 0.00 1.13
.60 10 1.
14 282 258 120
1.27 0.240 0.094
13.5 0.155 0.275 4.275 2.800 0.19
2.19 0 0
2.08
0.04 1.03 1.00 1.66 0.12 1.07
1.43 0.09 0.12
0.47
0 0
,195
,22 ,45
0.132 0.480 0.475 0.896 0.807 0.204
0.523 0.431 0.585 0.538 0.276
1.027 1.202 0.493
0.152
0.282 0.206
0.178
1.445 0.131 1.350
15.567 28.903 12.242
0.060 0.005
0.805 0.005 0.005 0.105 0.340
0.407 0.000 0.000
0.009 0.049 0.087
0.013 0.066
0.031 0.047
0.068
249.127
9
13
3 5 3 3 6 5
2 16
5 2 2 2 2 1
3 3 3
1 1
27
8, 85 14 60 1. 16 1 04 0. 00 0, 00 0, 13
1 0. 18 2
32 29 14 0. 14 0. 027 0. 011
1. 5 0. 018 0. 031 0. 483 0. 316 0. 02
0. 25 0 0
0.23
0.00 0.12 0.11 0.19 0.01 0.12
0.16 0.01 0.01
0.05
0.02 0.05
248
0.015 0.054 0.054 0.101 0.091 0.023
0.059 0.049 0.066 0.061 0.031
0.116 0.136 0.056
22.21 36 151
2.91 2.61 0.00 0.00 0.32
3 0.45 4
80 73 34 0.36 0.068 0.027
3.8 0.044 0.078 .212 .794
1. 0. 0.05
0.62, 0 0
0.59
0.01 0.29 0.28 0.47 0.03 0.30
0.40 0.03 0.03
0.13
0.06 0.13
622
0.037 0.136 0.135 0.254 0.229 0.058
0.148 0.122 0.166 0.153 0.078
0.291 0.341 0.140
348.29 564
2,360 45.68 40.92 0.00 0.00 5.04
.11 43
7. 61
1.253 1,145
532 5.65 1.067 0.418
60.0 0.689 1.222
19.002 12*446 0.86
9.72 0 0
9.23
0.16 4.57 4.43 7.37 0.55 4.73
6.33 0.40 0.53
2.09
0.96 2.00
9,757
0.587 2.134 2.111 3.983 3.587 0.907
2.325 1.916 2.600 2.391 1.227
4.565 5.343 2.191
AH-8-10 (1981) NDB No. 10096
PORK, FRESH, BRAINS, Cooked, braised Page 125
Nutrients and units
Amount in 100 grams, edible portion Anwunt in edible portion of common measures of food
Approximate measure and weight
3 oz 13.47 oz ■ 85 ¿ — E
=382 q^
Amount in edible portion of 1 pound of food as purchased
Refuse :0
PROXIMATE: Water g .
I kcal Ikca t kj Food energy
Protein (NX 6.25) . . Total lipid (fat) g Qrbohydrate, total g Fiber g Ash g
MINERALS: Calciunri mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg Vitamin B"! 2 rncg
Vitamin A j///
LIRIOS: Fatty acids:
Saturated, total g 4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total. 16:1 18:1 20:1 22:1
Polyunsaturated, total . 18:2 18:3 18:4 20:4 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine» g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine '. g
75.88 138 576 12.14 9.51 0.00 0.00 1.40
9 1.82
12 220 195
91 1. 0,
48 263
0.085
14.0 0.078 0.223 3.330 1.823 0.14
1.42 0 0
2.15
0.04 1.06 1.03 1.72 0.13 1.10
1.47 0.09 0.12
0.49
0. 0.
2,552
22 46
155 567 561 058 954 241
0.618 0.509 0.691 0.635 0.326
1.214 1.420 0.583
0.442
0.103 0.821
0.023
64.49 117 489 10.32 8.09 0.00 0.00 1.19
8 1.55
10 187 166 77 1.26 0.224 0.072
11.9 0.066 0.190 2.831 1.550 0.12
1.21 0 0
1.82
289.84 526
2,200 46.36 36.34 0.00 0.00 5.35
34 6
44 840 745 348
5, 1 0,
95
65 005 325
53.5 0.298 0.852
12.721 6.964 0.55
5.44 0 0
8.20
344. 17 624 612 55. 05 43. 15 0, 00 0. 00 6 35
41 8 26
52 998 885 413
6 71 1 193 0 386
63 5 0 354 1 012
15 105 8 269 0 .65
6 .46 0 0
9.73
0.03 0.14 0.16 0.90 4.05 4.81 0.88 3.93 4.67 1.46 6.55 7.78 0.11 0.49 0.58 0.94 4.21 4.99
1.25 5.63 6.68 0.08 0.36 0.43 0.10 0.47 0.56
0.41 1.86 2.20
0.19 0.86 1.02 0.39 1.77 2.10
,169 9,749 11,576
0.132 0.592 0.703 0.482 2.166 2.572 0.477 2.143 2.545 0.899 4.042 4.799 0.811 3.644 4.327 0.205 0.921 1.093
0.525 2.361 2.803 0.433 1.944 2.309 0.587 2.640 3.134 0.540 2.426 2.880 0.277 1.245 1.479
1.032 4.637 5.507 1.207 5.424 6.441 0.496 2.227 2.644
Yield from 3.5 oz (100 g) raw brains without refuse. Yield from 1 lb raw brains with refuse.
AH-8-10 (1981) NDB No. 10097
PORK, FRESH, CHITTERLINGS. Raw Page 126
Amount in 100 grams, edible portion Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: ^
Water . . .
Food energy
g ■ íkcal
\ kj Protein (NX 6.25) g Total lipid (fat) g
Carbohydrate, total g Fiber g
Ash g
MINERALS: Calcium-^. mg
Iron^ mg
Magnesium^ mg
Phosphorus^ mg
Potassium^ mg
Sodium^ mg
Zinc mg
Copper mg
Manganese mg.
VITAMINS: Ascorbic acid^. mg Thiamin^. mg
Riboflavina mg
Niacin^ mg
Pantothenic acid mg
Vitamin B5 mg Folacin meg
Vitamin B^2 ^^g
Vitamin A^- ÍRE.
\¡U . LIPIDS: ^
Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g
12:0 g
14:0 g
16:0 g 18:0 g
Monounsaturated, total. . . g
16:1 g
18:1 g 20:1 g
22:1 g
Polyunsaturated, total . . . g
18:2 g
18:3 g
18:4 g
20:4 g 20:5. . .^ g 22:5 g 22:6 g
Cholesterol mg
Phytosterols mg
AMINO ACIDS: ^
Tryptophan g
Threonine g Isoleucine g
Leucine g Lysine g Methionine ........ g
Cystine . . . . g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Aspartic acid g
Glutamicacid g Glycine g
Proline g
Serine g
Standard Number of Approximate measure and weight RefuserThaw juice and
Mean error samples 6.38 oz = 181 g^
1 OZ = 28.35 g
fat 20%
66.25 1.875 6 119.91 18.78 240.42 252 456 71 915
1.055 1,909 299 3,828 10.05 0.764 6 18.19 2.85 36.47 23.05 1.832 6 41.72 6.53 83.65 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.33 0.075 4 0.59 0.09 1.18
20 1 36 6 72 1.92 0.217 6 3.47 0.54 6.96 6 1 10 2 20
29 1 52 8 103 116 53.367 3 210 33 421
35 15.050 2 63 10 127 2.09 1 3.78 0.59 7.58 0.166 1 0.300 0.047 0.602
4.4 1.321 8 8.0 1.3 16.1 0.010 1 0.018 0.003 0.036 0.070 1 0.127 0.020 0.254 0.080 1 0.145 0.023 0.290
0.01 0.000 2 0.01 0.00 0.03 --.. - _ -
0.81 0.030 2 1.47 0.23 2.94 0 0.000 4 0 0 0 0 0.000 4 0 0 0
7.93
0.01 0.25 4.42 3.24 7.86
5.87 2.64
159
0.090 0.421 0.391 0.764 0.643 0.170
0.371 0.322 0.471 0.804 0.201 0.743 0.944 1.346 1.185 0.753 0.471
1.000
14.35 2.25
1 0.02 0.00 1 0.45 0.07 1 8.01 1.25 1 5.87 0.92
14.22 2.23
10.62 4.77
288
1.66 0.75
45
1 0.163 0.026 1 0.762 0.119 1 0.708 0.111 1 1.383 0.217 1 1.164 0.182 1 0.308 0.048
1 0.672 0.105 1 0.583 0.091 1 0.853 0.134 1 1.455 0.228 1 0.364 0.057 1 1.345 0.211 1 1.709 0.268 1 2.436 0.382 1 2.145 0.336 1 1.363 0.213 1 0.853 0.134
28.76
0.03 0.91
16.05 11.77 28.51
21.29 9.57
577
0.327 1.528 1.419 2.773 2.333 0.617
1.346 1.169 1.709 2.918 0.729 2.696 3.426 4.885 4.300 2.733 1.709
^ With refuse = 8 oz (227 g). ^ Values based on data from at least 12 samples composited.
AH-8-10 (1981) NDB No. 10098
PORK, FRESH, CHITTERLINGS, Cooked, simmered Page 127
Nutrients »id units
PROXIMATE: ^ Water . . . .
kcal ikca \ kj
Vitamin A •
Food energy
Protein (NX 6.25). . Total lipld (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium3. mg Iron 3 mg Magnesium ^ mg Phosphorus 3 mg Potassium ^ mg Sodium^ mg Zinc mg Qjpper mg Manganese mg
VITAMINS: 3
Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg
Vitamin B^2 ""^^ íRE. \lU .
LIPIDS:^ Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINOACIDS:^ Tryptophan g
Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamicacid g Glycine g Proline g Serine g
Amount in 100 grams, edible portion Amount in edible portion of common measures of food
Amount 1 pound
Refuse:0
In edible portion of of food as purchased
Standard Number of Approximate measure and weight
Mean error samples 3 oz = 85 g^
6.03 oz = 171 g^
B V3
62.40 1 53.04 106.70 283.05 303 258 518 1 ,375
1,268 1,078 2 ,169 5 ,752 10.25 1.050 2 8.71 17.53 46.49 28.75 0.650 2 24.44 49.16 130.41 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0o30 1 0.26 0.51 1.36
27 1 23 47 124 3.70 1 3.15 6.33 16.78
10 1 9 18 47 47 1 40 81 214
8 1 7 13 35 39 1 33 66 175 5.06 4.30 8.65 22.95 0.233 0.198 0.398 1.057
0.0 1 0.0 0.0 0.0 0.0 1 0.0 0.0 0.0 0.080 1 0.068 0.137 0.363 0.100 1 0.085 0.171 0.454
10.10
0.05 0.33 5.80 3.92 9.68
7.22 2.66
143
0.061 0.451 0.420 0.809 0.656 0.194
0.410 0.379 0.502 0.840 0.215 0.727 0.963 1.322 1.096 0.717 0.492
8.59
6.14 2.26
122
17.27
1 0.04 0.08 1 0.28 0.56 1 4.93 9.92 1 3.33 6.70
8.22 16.54
12.34 4.55
245
1 0.052 0.104 1 0.383 0.771 1 0.357 0.718 1 0.688 1.383 1 0.558 1.122 1 0.165 0.332
1 0.349 0.701 1 0.322 0.648 1 0.427 0.858 1 0.714 1.436 1 0.183 0.368 1 0.618 1.243 1 0.819 1.647 1 1.124 2.261 1 0.932 1.874 1 0.609 1.226 1 0.418 0.841
45.82
0.21 1.50
26.33 17.79 43.89
32.75 12.08
649
0.277 2.046 1.905 3.670 2.976 0.880
1.860 1.719 2.277 3.810 0.975 3.298 4.368 5.997 4.971 3.252 2.232
^ Yield from 6.4 oz (181 g) raw chitterlings without refuse. Yield from 1 lb raw chitterlings with refuse.
^ Values based on data from at least 12 samples composited.
AH-8-10 (1981) NDB No. 10099
PORK, FRESH, EARS, Frozen, raw Page 128
Amount in 100 grams, edible portion Nutrients and units
PROXIMATE: ^ Water
Food energy ^ ^^
Protein (NX 6.25) g
g ' kcal
Vitamin A
Total lipid (fat) Carbohydrate, total g Fiber g Ash . g
MINERALS: ^ Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium ihg Zinc mg Copper mg Manganese mg
VITAMINS: 2 Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg
Vitamin B^ 2 '"^^ ¡RE. \IU .
LIRIOS: Fatty acids:
Saturated, total g 4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Mohounsaturated, total. 16:1 18:1 20:1 22:1
Polyunsaturated, total . 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol ^ mg Phytosterols mg
AMINO AGIOS: ^ Tryptophan g Threonine g isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
61 25 233 975 22 45 15 10 0 00 0 00 0 60
21 2 40 7
41 55
191
0.0 0.080 0.110 0.780
82
0.043 0.629 0.492 1.167 1.052 0.133
0.718 0.402 0.830 1.861 0.269 2.220 1.660
,805 .400 ,848 ,941
Standard error
Number of samples
1.150
0.150 1.100
Amount in edible portion of common measures of food
Approximate measure and weight 1 ear 1 oz = 113 g^ = 28,35 g E F
69.21 263
,100 25.37 17.06 0.00 0.00 0.68
23 2. 8
46 62
215
71
93
17. 36 66
278 6. 36 4. 28 0. 00 0. 00 0. 17
6 0. 68 2
11 16 54
1 0.0 0.0 1 0.090 0.023 1 0.124 0.031 1 0.881 0.221
23
1 0.049 0.012 1 0.711 0.178 1 0.556 0.139 1 1..319 0.331 1 1.189 0.298 1 0.150 0.038
1 0.811 0.204 1 0.454 0.114 1 0.938 0.235 1 2.103 0.528 1 0.304 0.076 1 2.509 0.629 1 1.876 0.471 1 3.170 0.795 1 4.972 1.247 1 3.218 0.807 1 1.063 0.267
Amount in edible portion of 1 pound of food as purchased
Refuse: Thaw ju1ce and trim 5%
263. 93 1 ,002 4 ,192
96. 74 65. 07 0. 00 0. 00 2. 59
88 10 34 31
175 238 821
0.0 0.345 0.474 3.361
353
0.185 2.710 2.120 5.029 4.533 0.573
3.094 1.732 3.576 8.019 1.159 9.566 7.153
12.087 18.960 12.272 4.055
With refuse = 119 g. Values based on data from at least 12 samples composited.
AH-8-10 (1981) NDB No. 10100
PORK, FRESH, EARS, Frozen, cooked, simmered Page 129
Amount in 100 grams, edible portion Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE:^ Water g .
Food energy | ,
Protein (NX 6.25) g
Total lipid (fat) g
Carbohydrate, total g Fiber g
Ash g
MINERALS:^ Calcium mg
Iron mg
Magnesium mg
Phosphorus mg
Potassium . mg Sodium mg
Zinc mg
Copper mg
Manganese mg
VITAMINS:^ Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg Pantothenic acid mg
Vitamin Bg mg Folacin meg
Vitamin B^ 2 ^'^S IRE.
Vitamin A \IU .
Standard Number of Approximate measure and weight
14.89 oz Refuse: 0
Mean error samples 1 ear = 111 g' = 422 g^
u
72.65 2.950 2 79.92 306.58 329.54 166 183 700 752 696 765 2,929 3,146
15.95 0.450 2 17.55 67.31 72.35 10.80 2.700 2 11.88 45.58 48.99 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.40 1 0.44 1.69 1.81
18 20 78 83 1.50 1.65 6.33 6.80 7 8 30 32
24 27 103 110 40 44 170 183
167 183 703 755
0.0 0.020 0.070 0.560
90
0 031 0 477 0 365 0 875 0 732 0 128
0 510 0 319 0 .638 1 .276 0 .191 1 531 1 179 2 008 3 142 1 914 0 .684
1 0.0 0.0 1 0.022 0.084 1 0.077 0.295 1 0.616 2.363
LiPIDS: Fatty ac'ds:
Saturated, total g
4:0 g 6:0 g 8:0 g
10:0 g
12:0 g 14:0 g
16:0 g 18:0 g
Monounsaturated, total. . . g
16:1 g
18:1 g
20:1 g
22:1 g
Polyunsaturated, total . . . g
18:2 g
18:3 g
18:4 g 20:4 g 20:5 ,. . . . g 22:5 g 22:6 g
Cholesterol ^ mg Phytosterols mg
AMINO ACIDS:^ Tryptophan g
Threonine g Isoleucine g
Leucine« g
Lysine g Methionine g
Cystine g
Phenylalanine g
Tyrosine g Valine g Arginine g
Histidine g
Alanine g
Aspartic acid g
Glutamic acid g Glycine g
Proline g
Serine g
Yield from 1 raw ear which weighs 113 g. Yield from 1 lb raw ears with refuse. Values based on data from at least 12 samples composited.
99 380
1 0.034 0.131 1 0.525 2.013 1 0.402 1.540 1 0.963 3.693 1 0.805 3.089 1 0.141 0.540
1 0.561 2.152 1 0.351 1.346 1 0.702 2.692 1 1.404 5.385 1 0.210 0.806 1 1.684 6.461 1 1.297 4.975 1 2.209 8.474 1 3.456 13.259 1 2.105 8.077 1 0.752 2.886
0.0 0.091 0.318 2.540
408
0.141 2.164 1.656 3.969 3.320 0.581
2.313 1.447 ^.894 5.788 0.866 6.945 5.348 9.108 14.252 8.682 3.103
AH-8-10 (1981) NDB No. 10101
PORK, FRESH, FEET, Raw Page 130
Amount in 100 grams, edible portion Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE :2 Water . . .
Food energy
Protein (NX 6.25).
• g ■ ¡kcal
g
Total lipid (fat) g
drbohydrate, total g Fiber g
Ash
MINERALS:^ Calcium mg Iron mg
Magnesium mg
Phosphorus mg Potassium mg Sodium mg
Zinc mg
Copper mg
Manganese mg
VITAMINS:^ Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg Vitamin B5 mg Folacin meg
Vitamin B^ 2 "^<^g
Vitamin A {iit
LIPIDS:
Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g
12:0 g
14:0 g
16:0 g 18:0 g
Monounsaturated, total
16:1
18:1
20:1
22:1
Polyunsaturated, total
18:2
18:3
18:4
20:4
20:5 22:5 22:6
Cholesterol^ mg
Phytosterols mg
AMI NO ACIDS: ^ Tryptophan g Threonine g Isoleucine g
Leucine g Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Aspartic acid g Glutamicacid g Glycine g Proline g
Serine g
g
Standard Number of Refuse: Bone and hard Mean error samples 1/2 foot
= 95 g^ 1 oz
= 28.35 g tissue 58%
B u
58.30 1.539 3 55.38 16.53 111.10 264 251 75 503
1,105 1.050 313 2,105 22.07 0.636 3 20.97 6.26 42.04 18.83 2.902 3 17.89 5.34 35.90 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.75 0.071 2 0.71 0.21 1.43
59 1 56 17 112
7 1 7 2 13 55 1 52 16 105
274 1 216 78 435 62 1 49 18 98
0.0 0.04 0.10 1.11
6.50
0.29 4.25 1.96 8.83 0.68 8.15
2.05 1.78 0.16
0.11
106
0.044 0.574 0.353 0.927 0.949 0.221
0.596 0.331 0.508 1.677 0.265 1.854 1.545 2.40& 3.663 2.428 0.883
1 0.0 0.0 1 0.04 0.01 1 0.10 0.03 1 1.05 0.31
6.18
0.10
101
1.84
0.28 0.08 4.04 1.20 1.86 0.56 8.39 2.50 0.65 0.19 7.74 2.31
1.94 0.58 1.69 0.50 0.15 0.05
0.03
30
1 0.042 0.012 1 0.545 0.163 1 0.335 0.100 1 0.881 0.263 1 0.902 0.269 1 0.210 0.063
1 0.566 0.169 1 0.314 0.094 1 0.483 0.144 1 1.593 0.475 1 0.252 0.075 1 1.761 0.526 1 1.468 0.438 1 2.286 0.682 1 3.480 1.038 1 2.307 0.688 1 0.839 0.250
0.0 0.08 0.19 2.11
12.38
0 55 8 10 3 73
16 82 1 29
15 52
3 90 3 39 0 30
0.21
202
0.084 1.093 0.672 1.766 1.808 0.421
1.135 0.631 0.968 3.195 0.505 3.532 2.943 4.583 6.978 4.625 1.682
^ With refuse = 8 oz (227 g). ^ Values based on data from at least 12 samples composited.
AH-8-10 (1981) NDB No. 10102
PORK. FRESH, FEET, Cooked, simmered Page 131
Amount in 100 grams, edible portion Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: Water . . . • g •
íkcal y kj
Food energy
Protein (NX 6.25) . . Total lipid (fat) g
Carbohydrate, total g Fiber g
Ash . g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg
Potassium mg
Sodium mg
Zinc mg Copper mg
Manganese mg
VITAMINS: ^
Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg Pantothenic acid mg
Vitamin B5 mg
Folacin meg
Vitamin 6^2 ^^g
Vitamin A \ji]
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g
12:0 g
14:0 g
16:0 g
18:0 g Monounsaturated, total. . . g
16:1 g
18:1 g
20:1 g
22:1 g
Polyunsaturated, total . . . g
18:2 g
18:3 g
18:4 g
20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol ^ mg
Phytosterols mg
AMINO ACIDS: ^ Tryptophan g
Threonine g Isoleucine g
Leucine' g
Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Aspartic acid g
Glutamicacid g
Glycine g Proline g
Serine g
Standard Number of Approximate measure and weight Refuse: Bone and hard
Mean error samples 2.5 oz = 71 g^
5.0 OZ = 142 g^
tissue 66%
G
66.00 1 46.86 93.72 101.64 194 138 275 299 811 576 1,152 1,249
19.20 1 13.63 27.26 29.57 12.40 1 8.80 17.61 19.10 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.50 1 0.36 0.71 0.77
45 1 32 64 69
5 1 4 7 8 48 1 34 68 74
0.0 0.010 0.060 0.520
4.28
0.19 2.80 1.29 5.81 0.45 5.36
1.35 1.17 0.11
0.07
100
0.038 0.518 0.326 0.845 0.826 0.211
557 307 480 440 211 574 382 112 360 016
0.768
1 0.0 0.0 1 0.007 0.014 1 0.043 0.085 1 0.369 0.738
3.04
0.13
0.05
71
6.08
0.27 1.99 3.98 0.92 1.83 4.13 8.25 0.32 0.64 3.81 7.61
0.96 1.92 0.83 1.66 0.08 0.16
0.10
142
1 0.027 0.054 1 0.368 0.736 1 0.231 0.463 1 0.600 1.200 1 0.586 1.173 1 0.150 0.300
1 0.395 0.791 1 0.218 0.436 1 0.341 0.682 1 1.022 2.045 1 0.150 0.300 1 1.118 2.235 1 0.981 1.962 1 1.500 2.999 1 2.386 4.771 1 1.431 2.863 1 0.545 1.091
0.0 0.015 0.092 0.801
6.59
0.29 4'. 31 1.99 8.95 0.69 8.25
2.08 1.80 0.17
0.11
154
0.059 0.798 0.502 1.301 1.272 0.325
0.858 0.473 0.739 2.218 0.325 2.424 2.128 3.252 5.174 3.105 1.183
^ Yield from 8.0 oz (227 g) raw feet with refuse. 2 Yield from 1 lb raw feet with refuse. 5 Values based on data from at least 12 samples composited.
AH-8-10 (1981) NDB No. 10173
PORK. FRESH. HEART, Raw Page 132
Nutrients and units
Amount in 100 grams, edible portion
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight
1 heart i oz = 226 g = 28.35 g E F
Amount in edible portion of 1 pound of food as purchased
Refuse: 0
PROXIMATE: Water . . .
Food energy
g • (kcal
\ kj . Protein (NX 6.25) g . Total lipid (fat) g .
Carbohydrate, total g . Fiber g .
Ash g .
MINERALS: Calcium mg. Iron mg.
Magnesium mg.
Phosphorus mg.
Potassium mg.
Sodium mg.
Zinc mg.
Copper mg.
Manganese mg.
VITAMINS: Ascorbic acid mg.
Thiamin mg.
Riboflavin mg.
Niacin mg.
Pantothenic acid mg.
Vitamin Bg mg. Folacin meg
Vitamin Bj2 rncg
Vitamin A 1 ///
LIPIDS: Fatty acids:
Saturated, total g 4:0
6:0 8:0
10:0
12:0
14:0
16:0
18:0
Monounsaturated, total
16:1
18:1
20:1
22:1
Polyunsaturated, total
18:2
18:3
18:4
20:4. : . . . .
20:5
22:5 22:6
Cholesterol mg
Phytosterols mg
AMINO ACIDS: ^ Tryptophan g
Threonine g tsoleucine g
Leucine g
Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Asparticacid g
Glutamicacid g Glycine g
Proline g
Serine •. g
Includes data for cooked heart.
76.21 118 494
17.27 4 1 O
36 33 00
0.84
5 4.68
19 169 294
56 2. 0. O,
80 408 063
5.3 0.613 1.185 6.765 2.515 0.39 4 3.79 8
25
1.16
0.00 0.01 0.08 0.59 0.45 1.02 0.10 0.90 0.02
1.12 0.77 0.08
0.27
131
0.199 0.757 0.831 1.558 1.428 0.442 0.309 0.762 0.591 0.914 1.160 0.439 1.108 1.563 2.770 0.939 0.795 0.812
0.265
0.118 0.250
0.045
0.163 0.345 1.211
12.008 8.883 2.517 0.256 0.042 0.003
0.650 0.069 0.076 0.439 0.125 0.015 1.100 0.265 3.969
13.229
0.001 0.004 0.047 0.100 0.080
0.031 0.227 0.011
0.205 0.084
0.091
12.852
30
23 35
8 10 10 7 9 3
10 7 4
10 17 15 6 2 3 4 3 3 3
32
172.24 267
1,117 39.02 9.85 3.00 0.00 1.89
12 10.57 44
383 664 127 6.32 0.922 0.142
11.9 1.385 2.678
15.289 5.684 0.88 9 8.56
17 57
2.61
0.01 0.01 0.19 1.34 1.01 2.31 0.22 2.04 0.04
2.53 1.73 0.19
0.61
296
21 61 33 140
4 89 1 2 4 0 .38 0 00 0 24
2 1 33 5
48 83 16 0, 79 0 116 0. 018
1. 5 0. 174 0, 336 1. 918 0, 713 0. 11 1 1. 07 2 7
0.33
0.00 0.00 0.02
17 13 29
0.03 0.26 0.01
0.32 0.22 0.02
0.08
37
4 0.450 0.056 1 1.711 0.215 9 1.878 0.236 9 3.521 0.442 9 3.227 0.405 9 0.999 0.125 1 0.698 0.088 9 1.722 0.216 5 1.336 0.168 9 2.066 0.259 9 2.622 0.329 9 0.992 0.124 5 2.504 0.314 6 3.532 0.443 6 6.260 0.785 6 2.122 0.266 5 1.797 0.225 5 1.835 0.'2 30
345.71 536
2,243 78.31 19.77 6.01 0.00 3.80
25 21.22 88
768 1,333 254 12.69 1.851 0.286
23.9 2.781 5.375
30.686 11.408 1.76
19 17.18 34
113
5.24
0.01 0.02 0.38 2.69 2.03 4.63 0.44 4.10 0.08
5.08 3.48 0.37
1.22
594
0.903 3.434 3.769 7.067 6.477 2.005 1.402 3.456 2.681 4.146 5.262 1.991 5.026 7.090
12.565 4.259 3.606 3.683
AH-8-10 (1981) NDB No. 10103
PORK, FRESH, HEART, Cooked, braised Page 133
Nutrients and units Amount in 100 grams, edible portion
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight
1 heart = 129 g^ 1 c = 145 g E F
Amount in edible portion of 1 pound of food as purchased
Refuse:0
PROXIMATE: Water . . .
Food energy • • • •
Protein (NX 6.25). Total lipid (fat) . . .
Carbohydrate, total .
Fiber
Ash
MINERALS: Calcium
Iron
Magnesium , . . .
Phosphorus . . . .
Potassium
Sodium
Zinc
Copper Manganese
VITAMINS: Ascorbic acid . . . .
Thiamin
Riboflavin
Niacin
Pantothenic acid. . .
Vitamin B5 . . . . Folacin
Vitamin 8^2 • ■ • •
Vitamin A
LIPIDS: Fatty acids:
Saturated, total....
4:0 6:0 8:0
10:0
12:0
14:0
16:0
18:0 Monounsaturated, total.
16:1
18:1
20:1
22:1 Polyunsaturated, total .
18:2
18:3
18:4
20:4
20:5
22:5 22:6
Cholesterol
Phytosterols
AMINO ACIDS:^ Tryptophan
Threonine Isoleucine
Leucine
Lysine Methlonlne
Cystine Phenylalanine
Tyrosine
Valine Arginine
Histidine
Alanine
Aspartic acid
Glutamic acid Glycine
Proline
Serine
I kcal
g
g
g
g
mg
mg
mg
mg
mg
mg
mg
mg
mg
mg
mg
mg
mg
mg
mg
mcg
mcg
IRE.
t/t/.
g
g
g
g
g
g
g mg
mg
g
g
g
g
g
g
g
g
g
g
g
g
g
g
g
g
g
g
68.08 148 619 23.60
5.05 0.40 0.00 1.00
7 5.83
24 178 206
35 3. 0.
09 508
0.073
2.0 0.555 1.702 6.050 2.470 0.39 4 3. 7
22
79
1.34
0.00 0.01 0.10 0.69 0.52 1.18 0.11 1.05 0.02
1.30 0.89 0.10
0.31
221
0.272 1.035 1.137 2.130 1.952 0.604 0.423 1.042 0.808 1.250 1.586 0.600 1.514 2.137 3.787 1.284 1.087 1.110
0.693
0.462 0.208
0.000
0.039 0.093
87.82 191 798 30.44 6.51 0.52 0.00 1.29
.52 9 7.
32 230 266 46 3.99 0.655 0.094
2.6 0.716 2.196 7.805
186 50
3 0 5 4.89 9
29
1.72
0.40
285
98.72 214 897 34.22 7.32 0.58 0.00 1.45
10 8.45
35 258 299 51 4.48 0.737 0.106
2.9 0.805 2.468 8.773 3.582 0.56 6 5.49
10 32
1.94
0.00 0.00 0.01 0.01 0.12 0.14 0.88 0.99 0.67 0.75 1.52 1.71 0.14 0.16 1.35 1.52 0.03 0.03
1.67 1.88 1.15 1.29 0.12 0.14
0.45
320
4 0.351 0.394 11 1.335 1.501
9 1.467 1.649 9 2.748 3.089 9 2.518 2.830 9 0.779 0.876 1 0.546 0.613 9 1.344 1.511 5 1.042 1.172 9 1.613 1.813 9 2.046 2.300 9 0.774 0.870 5 1.953 2.195 6 2.757 3.099 6 4.885 5.491 6 1.656 1.862 5 1.402 1.576 5 1.432 1.610
308.81 671 ,806 107.05 22.91 1.81 0.00 4.54
32 26.44
111 807 934 161 14.02 2.304 0.331
9.1 2.517 7.720
27.443 11.204 1.76
19 17.18 30
102
6.06
0.01 0.03 0.44 3.11 2.35 5.34 0.50 4.74 0.10
5.88 4.03 0.43
1.42
1,001
1.234 4.695 5.157 9.662 8.854 2.740 1.919 4.727 3.665 5.670 7.194 2.722 6.868 9.693
17.178 5.824 4.931 5.035
^ Yield from 1 raw heart which weighs 226 g. ^ Includes data for raw heart.
AH-8-10 (1981) NDB No. 10104
PORK, FRESH. JOWL, Raw Page 134
Amount in 100 grams, edible portion Nutrients and units
PROXIMATE: Water g .
Food energy j ^
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg
Vitamin B^2 ""^g ÍRE. Vitamin A \IU.
LIPIDS: Fatty acids:
Saturated, total. . . 4:0 6:0 8:0
10:0 12:0 14:0. 16:0 18:0
Monounsaturated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine. g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
22.19 655
2,741 6.38
69.61 0.00 0.00 0.32
4 0.42 3
86 148
25
0.040 0.005
0.386 0.236 4.535 0.250 0.09 1 0.82 3 9
25.26
0.05 0.15 0.88
15.24 8.94
32.89 2.16
30.17 0.56
8.11 7.45 0.58
0.08
90
0.021 0.210 0.168 0.446 0.528 0.095 0.056 0.239 0.104 0.305 0.659 0.072
Standard error
Number of samples
1.004
0.479 1.951
0.022
Amount in edible portion of Amount in edible portion of common measures of food 1 pound
Refuse: 0
of food as purchased Approximate measure and weight 4 oz 1 OZ
= 113 g E
= 28.35 g F o
25.07 6.29 100.64 740 186 2 ,972
3,097 777 12 ,433 7.20 1.81 28.92
78.66 19.74 315.76 0.00 0.00 0.00 0.00 0.00 0.00 0.36 0.09 1.44
5 1 18 0.47 0.12 1.89 4 1 15
97 24 390 167 42 670
29 7 115
0.045 0.011 0.181 0.006 0.001 0.024
0.436 0.109 1.751 0.267 0.067 1.070 5.125 1.286 20.571 0.282 0.071 1.134 0.11 0.03 0.43 2 0 6 0.93 0.23 3.73 3 1 12
10 3 41
28.54
0.09
101
7.16
0.06 0.02 0.17 0.04 0.99 0.25
17.22 4.32 10.10 2.53 37.17 9.33 2.44 0.61
34.09 8.55 0.64 0.16
9.16 2.30 8.41 2.11 0.66 0.16
0.02
25
0.024 0.006 0.237 0.060 0.190 0.048 0.504 0.126 0.597 0.150 0.107 0.027 0.063 0.016 0.270 0.068 0.118 0.029 0.345 0.086 0.745 0.187 0.081 0.020
114.56
0.24 0.68 3.97
69.14 40.53 149.21
9.80 136.85
2.55
36.79 33.78 2.64
0.37
407
0.095 0.953 0.762 2.023 2.395 0.431 0.254 1.084 0.472 1.383 2.989 0.327
AH-8-10 (1981) NDB No. 10105
PORK, FRESH, KIDNEYS, Raw Page 135
Amount in edible portion of 1 pound of food as purchased
R«fuie:Fat, veins, and membrane 7%
Nutrients and units
Amount in 100 grams, edible portion
Mean
— B —
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight
1 kidney 1 oz = 233 g^ = 28.35 g E F
PROXIMATE: Water . . .
Food energy
Protein (NX 6.25)
ikcal y kj
Total lipid (fat) g
Carbohydrate, total g
Fiber g
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg
Potassium mg
Sodium mg
Zinc mg
Copper mg
Manganese mg
VITAMINS: Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin B5 mg
Folacin meg
Vitamin 8^2 ^'^S ÍRE.
\lU .
LIPIDS: Fatty acids:
Saturated, total g
Vitamin A ■
4:0 6:0 8:0
10:0
12:0
14:0
16:0
18:0
Monounsaturated, total
16:1
18:1
20:1
22:1
Polyunsaturated, total
18:2
18:3
18:4. .....
20:4
20:5
22:5
22:6 g Cholesterol mg
Phytosterols mg
AMI NO ACIDS: Tryptophan g
Threonine g Isoleucine g
Leucine g
Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g Histidine g
Alanine g
Asparticacid g Glutamicacid g
Glycine g
Proline g
Serine g
80.06 100 417
16.46 3 0 0 1
25 00 00 17
9 4.
17 204 229 121
2. 0, 0.
89
75 622 123
13.3 0.340 1.697 8.207 3.130 0.44
42 8.49
59 198
1.04
0.00 0.01 0.04 0.58 0.41 1.07 0.09 0.97 0.02
0.26 0.17 0.01
0.08
319
0.213 0.682 0.879 1.477 1.185 0.353 0.361 0.777 0.592 0.948 1.011 0.395 1.035 1.546 1.964 1.043 1.019 0.872
0.181
0.372 0.298
0.029
0.552 0.184 0.213 7.975 8.971
12.756 0.076 0.014 0.014
1.750 0.033 0.159 0.281 0.010 0.036
1.858 17.000 56.500
0 0 0 0
002 008 134 100
0 0
056 .206
0.044
18.568
87
9 10
10
12 83 11 8
12 4
52 447
3
9 9 8
12 2 5 1 3 4 4
30
186.54 232 971 38.34 7.57 0.00 0.00 2.72
22 11.38 40
475 534 283
6. 1. 0.
41 449 287
30.9 0.792 3.954 19.122 7.293 1.03
98 19.78
137 461
2.42
0.00 0.02 0.08 1.36 0.96 2.50 0.20 2.26 0.04
0.60 0.40 0.02
0.19
742
22.70 28
118 4.67 0.92 0.00 0.00 0.33
.39 3 1. 5
58 65 34 0.78 0.176 0.035
3.8 0.096 0.481 2.327 0.887 0.13
12 2.41
17 56
0.29
0.00 0.00 0.01 0.17 0.12 0.30 0.02 0.27 0.00
0.07 0.05 0.00
0.02
90
5 0.496 0.060 8 1.589 0.193 6 2.048 0.249 6 3.441 0.419 6 2.761 0.336 6 0.822 0.100 1 0.841 0.102 6 1.810 0.220 2 1.379 0.168 6 2.209 0.269 5 2.356 0.287 5 0.920 0.112 1 2.412 0.293 2 3.602 0.438 2 4.576 0.557 2 2.430 0.296 1 2.374 0..289 1 2.032 0.247
337.70 420
1,757 69.41 13.71 0.00 0.00 4.92
39 20.61 72
859 966 511 11.60 2.624 0.519
55.9 1.434 7.158
34.617 13.202 1.86
177 35.81
249 835
4.39
0.00 0.03 0.15 2.46 1.74 4.52 0.36 4.08 0.07
1.09 0.72 0.03
0.34
1,343
0.898 2.877 3.708 6.230 4.998 1.489 1.523 3.277 2.497 3.999 4.264 1.666 4.366 6.521 8.284 4.399 4.298 3.678
With refuse = 250 g.
AH-8-10 (1981) NDB No. 10106
PORK, FRESH, KIDNEYS, Cooked, braised Page 136
Nutrients and units Amount in 100 grams, edible portion
Standard error
Number of Mmpies
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz
= 85 gi 1 c = 140 g — E F
Amount in edible portion of 1 pound of food as purchased
Refuse: 0
PROXIMATE: Water . . . g ■
kcal íkca t kj
Food energy
Protein (NX 6.25). . Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg Vitamin 8^2 ^^g
Vitamin A l '
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine> g Lysine g Methionine g Cystine g Phenylaianine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine •. g
68.70 151 631 25.40 4.70 0.00 0.00 1.30
13 5.29
18 240 143 80 4.15 0.683 0.149
10.6 0.396 1.586 5.785 2.873 0.46
41 7.79
78 260
1.51
0.00 0.01 0.05 0.85 0.60 1.55 0.12 1.40 0.02
0.38 0.25 0.01
0.12
480
0.329 1.053 1.357 2.280 1.829 0.545 0.557 1.199 0.914 1.463 1.561 0.610 1.597 2.386 3.032 1.609 1.573 1.345
0.231
0.173 0.289
0.023
58.40 128 536 21.59 4.00 0.00 0.00 1.11
11 4.
15 204 121 68 3. 0.
50
53 581
0.127
9.0 0.337 1.348 4.917 2.442 0.39
35 6.
66 221
62
1.28
0.10
408
96.18 211 884 35.56 6.58 0.00 0.00 1.82
.41 18 7.
25 337 200 111
5.81 0.956 0.209
14.8 0.554 2.220 8.099 4.022 0.65
57 10.91
109 364
2.11
0.00 0.00 0.01 0.02 0.04 0.07 0.72 1.18 0.51 0.84 1.31 2.16 0.10 0.17 1.19 1.96 0.02 0.03
0.32 0.53 0.21 0.34 0.01 0.02
0.16
673
0.280 0.461 0.895 1.474 1.153 1.900 1.938 3.192 1.555 2.561 0.463 0.763 0.473 0.780 1.019 1.679 0.777 1.280 1.244 2.048 1.327 2.185 0.519 0.854 1.357 2.236 2.028 3.340 2.577 4.245 1.368 2.253 1.337 2.202 1.143 1.883
311.62 684
2,863 115.21 21.32 0.00 0.00 5.90
59 24.00 81
1,090 647 361 18.82 3.098 0.676
48.1 1.796 7.194 26.241 13.032 2.10
186 35.34
354 1.179
6.83
0.00 0.05 0.23 3.83 2.71 7.01 0.56 6.35 0.10
1.70 1.12 0.05
0.53
2.179
1.492 4.776 6.155
10.342 8.296 2.472 2.527 5.439 4.146 6.636 7.081 2.767 7.244
10.823 13.753 7.298 7.135 6.101
^ Yield from 5.3 oz (150 g) raw kidney with refuse.
AH-8-10 (1981) NDB No. 10107
PORK, FRESH, LARD Page 137
Nutrients and units
Amount in 100 grams, edible portion
Standard error
Amount in edible portion of common measures of food
Approximate measure and weight
1 tbsp 1 c = 205 g E
12.8 g
Amount in edible portion of 1 pound of food as purchased
Refuse:0
PROXIMATE: Water . . .
Food energy • • • •
Protein (NX 6.25)- Total lipid (fat) . . . Carbohydrate, total . Fiber Ash
MINERALS: Calcium Iron Magnesium . . . . Phosphorus . . . , Potassium Sodium Zinc Copper Manganese
VITAMINS: ^ Ascorbic acid . . . . Thiamin Riboflavin Niacin Pantothenic acid. . . Vitamin B5 . . . . Folacin Vitamin B]2 - • • •
Vitamin A
LIPIDS: Fatty acids:
Saturated, total.... 4:0 6:0 8:0
10:0 12:0 14:0 16:0. 18:0
Monounsaturated, total. 16:1 18:1 20:1 22:1
Polyunsaturated, total . 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol Phytosterols
AMI NO ACIDS: Tryptophan Threonine Isoleucine Leucine Lysine Methionlne Cystine Phenylalanine Tyrosine Valine Arginine Histidine Alanine Asparticacid Glutamic acid Glycine Proline Serine
g ' I kcal i kj
g
g g
mg mg mg mg mg mg mg mg mg
mg mg mg mg mg mg mcg mcg
IRE. \lU .
0.00 902
3.774 0.00
100.00 0.00 0.00 0.00
0.07
0.02
0.02 0.01 0.11
39.20
0.10 0.20 1.30
23.80 13.50 45.10
2.70 41.20
1.00
11.20 10.20 1.00
95
0.000 0.000
0.010 0.100 0.100 0.300 0.400
0.300 0.500 0.200
0.200 0.100
18 22 33 38 38
36 38 7
38 29
0.00 1,849 7,737
0.00 205.00
0.00 0.00 0.00
0.13
0.03
0.04 0.03 0.23
80.36
21 41 67
48.79 27.68 92.46
5.54 84.46
2.05
22.96 20.91 2.05
195
0.00 115 483
0.00 12.80 0.00 0.00 0.00
0.01
0.00
0.00 0.00 0.01
5.02
0. 01 0 03 0 17 3 05 1 73 5 77 0 35 5 .27 0 13
1 .43 1 31 0 .13
12
0.00 ,091 ,119
0.00 453.60
0.00 0.00 0.00
0.29
0.08
0.08 0.06 0.50
177.81
0. 45 0 91 5, 90
107 96 61 24
204 57 12 25
186 .88 4 54
50 .80 46 .27 4 .54
431
^ Product contains 1.3 mg total tocopherol per 100 g, of which 1.2 mg is alpha-tocopherol.
AH-8-10 (1981) NDB No. 10108
PORK, FRESH, LEAF FAT, Raw Page 138
Amount in 100 grams, edible portion Nutrients and units
PROXIMATE: Water . . .
Food energy • • • •
Protein (NX 6.25).
• g • íkcal
'\ kj .
Total lipid (fat) . Carbohydrate, total g . Fiber g , Ash g ,
MINERALS: Calcium mg. Iron mg. Magnesium mg. Phosphorus mg. Potassium mg. Sodium mg. Zinc mg. Copper mg. Manganese mg.
VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin B5 mg. Folacin meg
Vitamin 6^2 ^<^g (RE
LIPIDS:
Fatty acids:
Saturated, total 4:0 ... .
\iu
■ g
6:0 8:0. ... .
10:0. .
12:0. . .
14:0
16:0 g
18:0 .
Monounsaturated, total. . 16:1 . . .
• g
18:1
20:1
22:1 . . ' g
Polyunsaturated, total . . 18:2
■ g
18:3 . .
18:4. . . 20:4 20:5 . .
22:5 . . '
22:6 Cholesterol
Phytosterols AMINO ACIDS:
Tryptophan
Threonine Isoleucine
. nig
. mg
■ g
■ g
Leucine g Lysine . g Methionine
Cystine . g . g
Phenylalanine Tyrosine
. g g
Valine g Arginine . g Histidine g
Alanine g
Aspartic acid
Glutamic acid Glycine Proline
. g
. g
. g g
Serine . g
4 .09 857 585
1 .76 94 16
0 00 0 00 0 10
1 0 09 1
5 ■-
0. 009
0. 0 0. 106 0. 065 1. 249
0.03
0.23
45.23
1.37 26.77 17.09 37.22 1.97
35.25
7.28 6.34 0.94
110
0.006 0.058
.046
.123
.146
.026
.015
.066 5.559 0.084 0.182 0.020
Standard error
0.192
0.112 0.298
24
24 24
0.037 0.371 0.375
0.116 0.301
0.269 0.029
21 22 22
22 22
22 21
Amount in edible portion of common measures of food
Approximate measure and weight 4 oz 1 oz
= 113 g = 28.35 g — E F^
4 .62 968
4,051 1 .98
106 .40 0 .00 0 .00 0 .11
1 0 10 1
6 "-
0 010
0 0 0. 120 0, 073 1. 411
0.03
0.26
51.11
1.55 30.25 19.31 42.06 2.22
39.84
8.22 7.16 1.06
125
1.16 243
1,016 0.50
26.69 0.00 0.00 0.03
0 0.03 0
2
0.003
0.0 0.030 0.018 0.354
0.01
0.06
12.82
0.39 7.59 4.84
10.55 0.56 9.99
2.06 1.80 0.27
31
0.007 0.002 0.066 0.016 0.052 0.013 0.139 0.035 0.165 0.041 0.029 0.007 0.017 0.004 0.075 0.019 0.033 0.008 0.095 0.024 0.206 0.052 0.023 0.006
Amount in edible portion of 1 pound of food as purchased
Refuse: 0
18 53 3 ,886 6 ,260
7 .97 427 .09
0 .00 0 .00 0 .45
4 0 40 3
25 *~
0 041
0, 0 0. 481 0. 295 5. 665
0.12
1.03
205.17
6 .23 121 .44
77 50 168 .83
8 93 159 91
33 01 28 76
4 25
501
0.027 0.263 0.209 0.558 0.662 0.118 0.068 0.299 0.132 0.381 0.826 0.091
AH-8-10 (1981) NDB No. 10109
PORK, FRESH, LIVER, Raw Page 139
Nutrients and units
Amount in 100 grams, edible portion
Mean
— B —
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight
4 oz 1 oz 113 g = 28.35 g
— E F
Amount in edible portion of 1 pound of food as purchased
R«fuse:0
PROXIMATE: Water . . . g •
kcal ikca t kj
g
Food energy
Protein (N X 6 . 2 5 )L . Total lipid (fat) g
Carbohydrate, total g Fiber g
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg
Potassium mg Sodium mg
Zinc mg
Copper mg
Manganese mg
VITAMINS: Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin B5 mg Folacin meg
Vitamin 8^2 "'^^
Vitamin A ÍRE. \lU .
LIPIDS: Fatty acids:
Saturated, total....
4:0
6:0 8:0
10:0
12:0
14:0
16:0
18:0 Monounsaturated, total.
16:1
18:1
20:1
22:1 Polyunsaturated, total .
18:2
18:3
18:4
20:4
20:5
22:5 22:6
Cholesterol mg Phytosterols mg
AMINOACIDS:^ Tryptophan g
Threonine g Isoleucine g
Leucine g
Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Aspartlc acid g
Glutamic acid g
Glycine g
Proline g
Serine '. g
71.06 134 560 21.39 3.65 2.47 0.00 1.44
9 23.30 18
288 273
87 5.76 0.677 0.344
25.3 0.283 3.005
15.301 6.650 0.69
212 26.00
,495 21,650
1.17
0.00 0.00 0.02 0.44 0.70 0.52 0.03 0.46 0.00 0.03 0.87 0.35 0.03
0.44
0.03 0.02
301
0.301 0.910 1.085 1.906 1.649 0.530 0.404 1.047 0.729 1.321 1.317 0.582 1.276 1.937 2.782 1.239 1.146 1.157
0.451
0.304 0.177
0.028
0.8Ö0 1.553 0.601
21.397 10.980 15.502 0.269 0.026 0.015
1.743 0.014 0.102 0.467 0.198 0.031
36.770 2.881
1000.387 3334.623
0.003 0.017 0.026
0.002 0.021
0.013 0.043
0.021
5.687
42
30
10 30 11 8
11 3
22 446
6
14 24 26 31 6 8 7 5
13 13
1 1
42 59 59
43 59
1 1
59 2
57
1 1
109
7 15 13 13 13 14 1
13 6
13 13 13 6
80.29 151 632 24.17 4.12 2.79 0.00 1.63
10 26.33 20
326 308 98 6. 0. 0.
51 765 389
6 320 396
28. 0. 3. 17.290 7.515 0.78
239 29.38
7,339 24,464
1.32
0.00 0.00 0.02 0.50 0.79 0.59 0.03 0.52 0.00 0.03 0.98 0.39 0.04
0.50
0.03 0.03
341
0.340 1.028 1.226 2.154 1.863 0.599 0.457 1.183 0.824 1.493 1.488 0.658 1.442 2.189 3.144 1.400 1.295 1.307
20.14 38
159 6.06 1.03 0.70 0.00 0.41
2 6.60 5
82 77 25 1.63 0.192 0.098
7.2 0.080 0.852 4.338 1.885 0.20
60 7.37
1,841 6,138
0.33
0.00 0.00 0.01 0.13 0.20 0.15 0.01 0.13 0.00 0.01 0.25 0.10 0.01
0.12
0.01 0.01
85
0.085 0.258 0.308 0.540 0.467 0.150 0.115 0.297 0.207 0.375 0.373 0.165 0.362 0.549 0.789 0.351 0.325 0.328
322.31 607
2.539 97.01 16.55 11.18 0.00 6.55
40 105.68 81
1,308 1,237
395 26.12 3.071 1.560
114.9 1.284
13.631 69.405 30.164 3.13
960 117.94
29,461 98,203
5.32
00 01 09 01 16 36 12
2.09 0.01 0.14 3.95 1.56 0.15
1.99
0.14 0.11
1,367
1.365 4.128 4.922 8.646 7.480 2.404 1.833 4.749 3.307 5.992 5.974 2.640 5.788 8.786 12.619 5.620 5.198 5.248
Includes data for cooked liver.
AH-8-10 (1981) NDB No. 10110
PORK, FRESH, LIVER, Cooked, braised Page 140
Amount in 100 grams, edible portion Nutrients and units
PROXIMATE: Water g .
Food energy | , , I kj .
Protein (NX 6.25) g . Total lipid (fat) g .
Carbohydrate, total g . Fiber g ,
Ash g .
MINERALS: Calcium mg.
Iron mg.
Magnesium mg.
Phosphorus mg.
Potassium mg. Sodium mg.
Zinc mg.
Copper mg.
Manganese mg. VITAMINS:
Ascorbic acid mg.
Thiamin mg.
Riboflavin mg.
Niacin mg.
Pantothenic acid mg. Vitamin B5 mg. Folacin meg
Vitamin B^2 ^cg
Vitamin A Z^^' 1/1/.
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 8:0
10:0
12:0
14:0
16:0.
18:0
Monounsaturated, total 16:1
18:1
20:1
22:1
Polyunsaturated, total 18:2
18:3
18:4
20:4
20:5
22:5
22:6 Cholesterol
Phytosterols mg
AMINO ACIDS: ^ Tryptophan g
Threonine g isoleucine g
Leucine« g Lysine g
Methionine g
Cystine g
Phenylalanine g Tyroslne g
Valine g
Arglnine g
Histidine g
Alanine g
Asparticacid g
Glutamicacid g
Glycine g Proline g
Serine g
0 .00 0 .00 0 .02 0 .53 0 .84 0 .63 0 .03 0 .56 0 .00 0 .04 1 .05 0 .42 0 .04
0 .53
0 04 0 03
355
0 366 1 107 1 320 2. 319 2 007 0. 645 0 491 1. 274 0. 887 1. 607 1. 603 0. 708 1. 553 2. 356 3. 385 1. 507 1. 395 1. 407
1 Yield from 3.8 oz (109 g) raw liver. Yield from 1 lb raw liver.
^ Includes data for raw liver.
Standard error
^
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight
Anwunt in edible portion of 1 pound of food as purchased
64.32 165 692 26.02 4.40 3.76 0.00 1.50
10 17.92 14
241 150 49
6.72 0.634 0.300
23.6 0.258 2.196 8.435 4.774 0.57
163 18.67
5,399 17,997
1.41
2.916
864.956 2,883.188
3 oz 85 g^
12.49 oz = 354 g2
54.67 141 588 22.12
3. 3.
.74
.20 0.00 1.28
9 15.23 12
205 128 42 5.71 0.539 0.255
20.0 0.219 1.867 7.170 4.058 0.48
139 15.87
.589 15,297
1.20
227.69 585
2,449 92.11 15.58 13.31 0.00 5.31
37 63.44 49
853 532 173 23.78 2.244 1.062
83.5 0.913 7.774
29.860 16.900 2.00
577 66.08
19,112 63,709
4.99
RefuserO
291. 76 750
3.138 118 03 19 96 17 06 0 00 6 80
47 81 .29 62
1,094 682 222 30. 47 2 876 1. 361
107. 0 1. 170 9. 961
38. 261 21. 655 2. 56
739 84. 67
24,490 81,634
6.40
0.00 0.00 0.00 0.00 0.01 0.01 0.02 0.08 0.10 0.45 1.89 2.42 0.71 2.98 3.81 0.53 2.22 2.84 0.03 0.12 0.15 0.47 1.96 2.52 0.00 0.01 0.02 0.03 0.13 0.17 0.90 3.73 4.78 0.35 1.48 1.89 0.03 0.14 0.18
0.45 1.88 2.40
0.03 0.13 0.17 0.02 0.10 0.13
302 1,257 1,610
7 0.311 1.296 1.660 15 0.941 3.919 5.021 13 1.122 4.673 5.988 13 1.971 8.209 10.519 13 1.706 7.105 9.104 14 0.548 2.283 2.926 1 0.417 1.738 2.227
13 1.083 4.510 5.779 6 0.754 3.140 4.023
13 1.366 5.689 7.289 13 1.363 5.675 7.271 13 0.602 2.506 3.211 6 1.320 5.498 7.044 8 2.003 8.340 10.687 8 2.877 11.983 15.354 8 1.281 5.335 6.836 6 1.186 4.938 6.328 6 1.196 4.981 6.382
AH-8-10 (1981) NDB No. 10111
PORK, FRESH. LUNGS, Raw Page 141
Nutrients and units Amount in 100 grams, edible portion
Standard error
Number of samples
C D
Amount in edible portion of common measures of food
Approximate measure and weight
3.46 oz 1 oz = 98 g^ = 28.35 g
Amount in edible portion of 1 pound of food as purchased
Refuse: 13%
Vitamin A ■
PROXIMATE: Water g .
c j / ^'^"^ Food energy | . .
Protein (NX 6.25) g Total lipid (fat) g
Carbohydrate, total g
Fiber g
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg
Potassium mg
Sodium mg
Zinc mg
Copper mg
Manganese mg
VITAMINS: Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin B5 mg Folacin meg
Vitamin 6^2 "'^^ ÍRE. \lU .
LIPIDS: Fatty acids:
Saturated, total g
4:0 g 6:0 g 8:0 g
10:0 g
12:0 g 14:0 g
16:0 g 18:0 g
Monounsaturated, total. . . g
16:1 g
18:1 g
20:1 g
22:1 g Polyunsaturated, total . . . g
18:2 g
18:3 g
18:4 g
20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg
Phytosterols mg
AMI NO ACIDS: ^ Tryptophan g
Threonine g
Isoleucine g
Leucine g
Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g Valine g Arginine g
Histidine g
Alanine g
Asparticacid g
Glutamicacid g
Glycine g Proline g
Serine g
79.52 85
354 14.08 2.72 0.00 0.00 0.80
7 18.90 14
196 303 153
2. 03
12.3 0.085 0.430 3.345 0.900 0.10
75
0.96
0. 00 0. 00 0. 02 0. 63 0. 29 0 61 0. 05 0 56 0 00
0 34 0 12 0 00
0 18 0 01 0 03 0 01
320
0 .124 0 .496 0 .563 1 .093 1 .027 0 .228
0 .586
0 .838 0 .732 0 .356
1 .266 1 .464 1 .027
0.600
0.623 0.350
0.000
0.374 0.115 0.638 8.579
16.281 9.373 0.025
0.956 0.015 0.046 0.125 0.000 0.029
0.550 0.000 0.000
0.001 0.001 0.005 0.100 0.046
0.009 0.090 0.001
0.018 0.001
0.032
20.546
19
14 3
13 14 16 15 2
4 4
4 1 1 1
28
77.93 83 347 13.80 2.66 0.00 0.00 0.78
7 18.52 14
192 297 150
1.98
12.0 0.083 0.421 3.278 0.882 0.10
2.70 0 0
0.94
0.00 0.00 0.02 0.61 0.28 0.60 0.05 0.54 0.00
0.33 0.11 0.00
0.17 0.01 0.03 0.01
314
0.122 0.486 0.552 1.071 1.006 0.223
0.574
0.821 0.717 0.349
1.241 1.435 1.006
22.54 24
100 3.99 0.77 0.00 0.00 0.23
2 5.36 4
56 86 43 0. 57
3.5 0.024 0.122 0.948 0.255 0.03
0.78 0 0
0.27
0.00 0.00 0.01 0.18 0.08 0.17 0.01 0.16 0.00
0.10 0.03 0.00
0.05 0.00 0.01 0.00
91
0.035 0.141 0.160 0.310 0.291 0.065
0.166
0.238 0.208 0.101
0.359 0.415 0.291
313.79 334
1.397 55.56 10.72 0.00 0.00 3.16
29 74.58 54
773 1,194
604 7.99
48.3 0.335 1.697
13.199 3.551 0.39
10.85 0 0
3.78
0.01 0.01 0.09 2.47 1.14 2.41 0.21 2.19 0.01
1.33 0.45 0.01
0.69 0.03 0.11 0.02
1,263
0.489 1.957 2.222 4.313 4.053 0.900
2.312
3.307 2.888 1.405
4.996 5.777 4.053
With refuse = 113 g. Includes data for cooked lungs.
AH-8-10 (1981) NDB No. 10112
PORK. FRESH. LUNGS. Cooked, braised Page 142
Nutrients and units
PROXIMATE: Water . . .
Food energy
Vitamin A
g • íkcal
ykj Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg.
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg
Vitamin B^2 ^c¿ IRE. \IU .
LIPIDS: Fatty acids:
Saturated, total g 4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol mg Phytosterols mg
AMI NO ACIDS: ^ Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
Amount in Amount in edible portion of Amount in edible portion of common measures of food 1 pound
Refuse: 0
of food as purchased
Standard Number of Approximate measure and weight Mean samples 3 oz
= 85 g^ 10.58 oz = 300 g^
B '-G
80.00 0 .635 3 68.00 240.00 362.88 99 84 297 448
414 352 1,241 1 ,876 16.60 0 .577 3 14.11 49.80 75.30 3.10 0 .173 3 2.64 9.30 14.06 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.90 0 .023 3 0.77 2.70 4.08
8 7 25 37 16.41 13.95 49.23 74.44 12 10 35 53
186 158 557 842 151 129 454 686
81 68 242 365 2.45 2.08 7.35 11.11
7.9 6.7 23.7 35.8 0.079 0.067 0.237 0.358 0.322 0.274 0.966 1.461 1.893 1.609 5.679 8.587 0.663 0.564 1.989 3.007 0.08 0.07 0.25 0.38
2.03 1.72 6.08 9.19 0 0 0 0 0 0 0 0
1.09
0 .00 0 .00 0 .03 0 .72 0 .33 0 .70 0 .06 0 .63 0 .00
0 .38 0 .13 0 .00
0 .20 0 01 0 03 0 01
387
0 146 0 584 0. 664 1 288 1. 211 0 268
0. 691
0. 988 0. 863 0. 420
1. 493 1. 726 1. 211
0.93 3.28 4.96
0.00 0.01 0.01 0.00 0.01 0.01 0.02 0.08 0.12 0.61 2.15 3.24 0.28 0.99 1.50 0.59 2.09 3.15 0.05 0.18 0.27 0.54 1.90 2.88 0.00 0.01 0.01
0.33 1.15 1.74 0.11 0.39 0.59 0.00 0.01 0.01
0.17 0.60 0.91 0.01 0.02 0.04 0.03 0.10 0.15 0.01 0.02 0.03
329 1,161 1,755
2 0.124 0.438 0.662 3 0.496 1.752 2.649 3 0.564 1.992 3.012 3 1.095 3.864 5.842 3 1.029 3.633 5.493 3 0.228 0.804 1.216
3 0.587 2.073 3.134
3 0.840 2.964 4.482 3 0.734 2.589 3.915 3 0.357 1.260 ' 1.905
1 1.269 4.479 6.772 1 1.467 5.178 7.829 1 1.029 3.633 5.493
Yield from 4.5 oz (129 g) raw lungs with refuse. Yield from 1 lb raw lungs with refuse. Includes data for raw lungs.
AH-8-10 (1981) NDB No. 10113
PORK, FRESH, MECHANICALLY SEPARATED PORK, Raw Page 143
Nutrients and units
PROXIMATE: Water g .
Food energy | ^.
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg
Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg Vitamin B^2 *"'^S
ÍRE. Vitamin A
\IU.
LIPIOS: Fatty acids:
Saturated, total. . . 4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol mg Phytosterols mg
AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g
Arginine g Histidine g Alanine g Asparticacid g Glutamic acid g Glycine g Proline g Serine g
Amount in 100 grams, edible portion
Standard Number of Mean error samples
D
56.87 0.943 304
1.271 15.03 0.284 26.54 0.637 0.00 0.00 1.56 0.112
315 22.889 4.25 0.350
200
2.44 0.082
9.82
22 13 37
12.26 0.44
11.41 0.32
2.44 2.14 0.16
0.05
77
0.617 0.689 1.099 1.180 0.313 0.169 0.648 0.518 0.913 1.074 0.540 0.874 1.152 1.983 0.862 0.718 0.600
0.073 0.011
0.100 0.147 0.130
0.031 0.288
0.210 0.107
11.227
9 16
23 2
Amount in edible portion of common measures of food
Approximate measure and weight
8 oz ■ 111 g
Amount in edible portion of 1 pound of food as purchased
Refuse:0
129.09 690
2,885 34.12 60.25 0.00 0.00 3.54
715 9.65
454
5.55 0.186
22.29
0.50 13.91 7.66
27.83 0.99
25.90 0.72
5.53 4.85 0.35
0.11
174
1.401 1.564 2.495 2.679 0.711 0.384 1.471 1.176 2.073 2.438 1.226 1.984 2.615 4.501 1.957 1.630 1.362
257.96 1,379 5,765
68.18 120.39
0.00 0.00 7.08
1,429 19.28
907
11.09 0.372
44.54
0.99 27.80 15.30 55.62
1.98 51.76
1.44
11.06 9.69 0.71
0.22
348
2.799 3.125 4.985 5.352 1.420 0.767 2.939 2.350 4.141 4.872 2.449 3.964 5.225 8.995 3.910 3.257 2.722
AH-8-10 (1981) NDB No. 10114
PORK. FRESH, PANCREAS, Raw Page 144
Amount in 100 grams, edible portion Nutrients and units
PROXIMATE: Water g .
Food energy | , , I kj .
Protein (NX 6.25) g . Total lipid (fat) g . Carbohydrate, total g . Fiber g , Ash g .
MINERALS: Calcium . . mg. Iron mg. Magnesium mg Phosphorus mg. Potassium mg. Sodium mg. Zinc mg. Copper mg. Manganese mg.
VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin Bg mg. Folacin meg Vitamin B^2 ^(^g
Vitamin A l^^' \lU .
LIPIDS: Fatty acids:
Saturated, total g
g 4:0 6:0 S:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol mg Phytosterols mg
AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine ........ g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
Mean
-—8 —
67.18 199 831
18.56 13.24 0.00 0.00 1.12
.13 11 2.
17 234 197 44 2.62 0.090 0.157
15.3 0.105 0.460 3.450 4.555
16.40 0 0
193
0.407 0.835 0.974 1.387 1.280 0.306
0.796 0.778 1.001 1.069 0.359
1.782 1.530 1.132
Standard error
0.831
1.008 1.007
0.091
0.384
3. 12, 0.
000 997 156
0.006
0.671 0.005 0.010 0.720 0.125
3.200 0.000 0.000
10.043
Number of samples
C D
1 4 1 1 2 2
26 1 5
5 2 2 2 2
Amount in edible portion of common measures of food
Approximate measure and weight 4 oz 1 oz
= 113 g = 28.35 g — E F
75. 91 225 939 20 97 14. 96 0 00 0. 00 1 27
12 2 40
19 264 223 50 2 97 0 102 0 177
17 3 0 119 0 520 3 899 5 147
18 53 0 0
218
19.05 56
236 5.26 3.75 0.00 0.00 0.32
60 3 O 5
66 56 12 0.74 0.026 0.045
4.3 0.030 0.130 0.978 1.291
4.65 O O
55
0.460 0.115 0.944 0.237 1.101 0.276 1.567 0.393 1.446 0.363 0.346 0.087
0.899 0.226 0.879 0.221 1.131 0.284 1.208 0.303 0.406 0.102
2.014 0.505 1.729 0.434 1.279 0.321
Amount in edible portion of 1 pound of food as purchased
RefuserO
304.73 901
3,771 84.19 60.06 0.00 0.00 5.09
.64 50 9.
77 ,061 894 200 11.90 0.408 0.712
69.4 0.476 2.087
15.649 20.661
74.39 0 0
873
1.846 3.788 4.418 6.291 5.806 1.388
3.611 3.529 4.541 4.849 1.628
8.083 6.940 5.135
AH-8-10 (1981) NOB No. 10115
PORK, FRESH, PANCREAS, Cooked, braised Page 145
Nutrients and units
Amount in 100 grams, edible portion
Standard error
Number of samples
Anwunt in edible portion of cx>mmon measures of food
Approximate measure and weight
3 oz 8.64 oz = 85 gi = 245 g^ — E F
Amount in edible portion of 1 pound of food as purchased
Refuse:0
¡RE. \lU .
PROXIMATE: Water g .
Food energy \ ,.
Protein (NX 6.25) g ■ Total lipid (fat) g .
Carbohydrate, total g . Fiber g .
Ash g .
MINERALS: Calcium mg. Iron tng.
Magnesium mg.
Phosphorus mg.
Potassium mg. Sodium mg.
Zinc mg.
Copper mg.
Manganese mg.
VITAMINS: Ascorbic acid mg.
Thiamin mg.
Riboflavin mg.
Niacin mg.
Pantothenic acid mg.
Vitamin B5 mg.
Folacin meg
Vitamin B^2 ^'^^
Vitamin A |
LIPIDS: Fatty acids:
Saturated, total g
4:0 g 6:0 g 8:0 g
10:0 g
12:0 g 14:0 g
16:0 g 18:0 g
Monounsaturated, total. . . g
16:1 g
18:1 g
20:1 g
22:1 g Polyunsaturated, total . . . g
18:2 g
18:3 g
18:4 g
20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg
Phytosterols mg
AMI NO ACIDS: Tryptophan g
Threonine g Isoleucine g
Leucine g
Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidlne g
Alanine g
Asparticacid g Glutamic acid g
Glycine g
Proline g
Serine g
60.30 219 917 28.50 10.80 0.00 0.00 1.20
16 2.
23 291 168
42 4. 0. 0.
69
29 110 198
5.7 0.092 0.658 3.206 4.741
17.07 0 0
315
0.625 1.281 1.496 2.130 1.965 0.470
1.222 1.195 1.537 1.642 0.552
2.736 2.348 1.737
1.212
0.693 0.635
0.023
51.26 186 779 24.23 9.18 0.00 0.00 1.02
.29 13 2.
19 247 143 35 3.65 0.094 0.168
4.8 0.078 0.559 2.725 4.030
14.51 0 0
268
147.74 537
2,246 69.83 26.46 0.00 0.00 2.94
.59 38 6.
56 713 412 102 10.52 0.270 0.485
14.0 0.225 1.612 7.855
11.615
41.82 0 0
772
0.531 1.531 1.089 3.138 1.272 3.665 1.811 5.219 1.670 4.814 0.400 1.152
1.039 2.994 1.016 2.928 1.306 3.766 1.396 4.023 0.469 1.352
2.326 6.703 1.996 5.753 1.476 4.256
273 52 994
4,158 129 28 48 99 0 00 0 00 5 44
71 12 20
103 1,320
762 189 19 47 0 499 0 898
25 9 0 417 2 985
14 542 21 505
77 .43 0 0
1,428
2.835 5.811 6.786 9.662 8.913 2.132
5.543 5.421 6.972 7.448 2.504
12.410 10.651
7.879
^ Yield from 5.5 oz (156 g) raw pancreas. ^ Yield from 1 lb raw pancreas.
AH-8-10 (1981) NDB No. 10116
PORK. FRESH, SPLEEN. Raw Page 146
Nutrients and units Amount in 100 grams, edible portion
g
g
mg
mg
mg
Vitamin A •
PROXIMATE: Water g .
Food energy { . , I kj
Protein (NX 6.25) g Total lipid (fat) g
Carbohydrate, total g Fiber Ash
MINERALS: Calcium Iron Magnesium Phosphorus mg Potassium mg Sodium mg Zinc mg
Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg Vitamin B^2 ^<^g
IRE. \lU .
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 16:0 18:0
Monounsaturated, total. 16:1 18:1 20:1 22:1
Polyunsaturated, total . 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamic acid g Glycine g Proline g Serine g
g
g
g
g
g
g
g
g
g
g
g
g
g
g
g
g mg
78.43 100 417
17.86 2.59 0.00 0.00 1.53
10 22.32
260 396
2.54 0.131 0.072
28.5 0.130 0.300 5.867 1.055 0.06
3.26 0 0
0.86
0.01 0.06 0.46 0.33 0.69 0.10 0.59
0.19 0.19
363
0.183 0.714 0.797 1.460 1.334 0.331
0.763 0.500 0.971 0.974 0.426
1.571 2.051 1.143
Standard •rror
0.182
0.166 0.160
0.073
1.919
3.083 46.000
0.085 0.006 0.008
1.753 0.000 0.020 1.567 0.115
1.156 0.000 0.000
32.912
Number of samples
16
15 14
13
1 17
10 2
15 16
8 2 2 3 2 1
3 3 3
Amount in edible portion of mmmon measures of food
Approximate measure and weight 4 oz 1 02
= 113 g = 28.35 g — E F
88.63 113 471 20.18
2.93 0.00 0.00 1.73
11 25.22
294 447
2.87 0.148 0.081
32.2 0.147 0.339 6.630 1.192 0.07
68
0.97
410
0.207 0.807 0.901 1.650 1.507 0.374
862 565 097 101 481
1.775 2.318 1.292
22.24 28
118 5.06 0.73 0.00 0.00 0.43
3 6.
74 112
33
0.72 0.037 0.020
8.1 0.037 0.085 1.663 0.299 0.02
92
0.24
1 0.01 0.00 1 0.07 0.02 1 0.52 0.13 1 0.37 0.09
0.78 0.20 1 0.11 0.03 1 0.66 0.17
0.21 0.05 1 0.21 0.05
103
0.052 0.202 0.226 0.414 0.378 0.094
0.216 0.142 0.275 0.276 0.121
0.445 0.581 0.324
Amount in edible portion of 1 pound of food as purchased
RefuserO
355 .76 452
1,890 81 01 11 74 0 00 0 00 6 94
45 101 25
1,179 1,796
11 54 0 594 0 327
129 3 0 590 1 361
26 613 4 785 0 26
14 77 0 0
3.90
0.05 0.27 2.10 1.47 3.14 0.45 2.67
0.85 0.85
1,644
830 239 615 623 051 501
3.461 2.268 4.404 4.418 1.932
7.126 9.303 5.185
AH-8-10 (1981) NDB No. 10117
PORK. FRESH. SPLEEN. Cooked, braised Page 147
Nutrients and units
Amount in 100 grams, edible portion
Standard •rror
Number of impk
-D-
Amount in edible portion of common measures of food
Approximate measure and weight
3 oz 10.55 oz = 85 g^ = 299 g^ — E F
Amount in edible portion of 1 pound of food as purchased
Refuse:0
g ' i kcal
PROXIMATE: Water _ . / kcal Food energy J ^
Protein (NX 6.25) g . Total lipid (fat) g . Carbohydrate, total g . Fiber g . Ash g .
MINERALS: Calcium mg. Iron mg. Magnesium mg. Phosphorus mg. Potassium mg. Sodium mg. Zinc mg. Copper mg. Manganese mg.
VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin Bg mg. Folacin meg Vitamin B^2 ^^g
IRE. Vitamin A •
\W. LIPIDS:
Fatty acids: Saturated, total g
4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3. . g 18:4 g 20:4 . g 20:5. . .' g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g G\utamic acid g Glycine g Proline g Serine g
66.70 149 625 28.20 3.20 0.00 0.00 1.70
13 22.23
283 227
3.54 0.133 0.045
11.6 0.139 0.258 5.938 0.892 0.06
76
1.06
0.01 0.07 0.57 0.40 0.86 0.12 0.73
0.23 0.23
504
0.289 1.128 1.259 2.306 2.107 0.523
1.205 0.790 1.534 1.539 0.672
2.482 3.240 1.805
0.981
0.981 0.058
0.023
56.70 127 531 23.97 2.72 0.00 0.00 1.45
11 18.90
241 193
3.00 0.113 0.038
9.9 0.118 0.219 5.047 0.758 0.05
2.34 0 0
0.90
428
199.43 446
1,867 84.32 9.57 0.00 0.00 5.08
38 66.47
846 679
10.57 0.398 0.135
34.7 0.416 0.771 17.755 2.667 0.17
8.24 0 0
3.18
0.01 0.04 0.06 0.22 0.49 1.71 0.34 1.20 0.73 2.56 0.10 0.36 0.62 2.17
0.20 0.69 0.20 0.69
1.506
0.246 0.864 0.959 3.373 1.070 3.764 1.960 6.895 1.791 6.300 0.445 1.564
1.024 3.603 0.672 2.362 1.304 4.587 1.308 4.602 0.571 2.009
2.110 7.421 2.754 9.688 1.534 5.397
302.55 677
2,833 127.92 14.52 0.00 0.00 7.71
58 100.84
1,284 1,030
16.03 0.603 0.204
52.6 0.631 1.170
26.935 4.046 0.25
12.50 0 0
4.82
0.06 0.34 2.59 1.82 3.88 0.55 3.30
1.05 1.05
2,285
1.311 5.117 5.711
10.460 9.557 2.372
5.466 3.583 6.958 6.981 3.048
11.258 14.697 8.187
^ Yield from 4.6 oz (130 g) raw spleen ^ Yield from 1 lb raw spleen.
AH-8-10 (1981) NDB No. 10118
PORK, FRESH, STOMACH, Raw Page 148
Nutrients and units
Amount in 100 grams, edible portion
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight
4 oz 1 oz = 113 g = 28.35 g — E F —^
Amount in edible portion of 1 pound of food as purchased
RefuseiFat 11%
PROXIMATE: Water . . .
Food energy
■ g • íkcal
Protein (NX 6.25) . . Total lipid (fat) g . Carbohydrate, total g . Fiber g . Ash g .
MINERALS: Calcium mg. Iron mg. Magnesium mg. Phosphorus mg. Potassium mg. Sodium mg. Zinc mg. Copper mg. Manganese mg.
VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin Bg mg. Folacin meg
Vitamin B^2 ^'^S íRE.
Vitamin A ■ [lU .
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g
Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
73.60 157 655 16.50 9.55 0.00 0.00 0.57
10 2.
155 201
52 2.01 0.365
0.085 0.115 4.450
0.04
0.99
193
0.098 0.510 0.560 0.990 0.874 0.288
0.525 0.412 0.692 0.924 0.246
1.418 1.830 1.732
0.400
0.550
0.937
37.003 23.999
0.063 0.009
0.035 0.065 1.950
18.694
83.17 177 740 18.65 10.79 0.00 0.00 0.64
11 2
175 227 59 2. 0
47
27 412
0.096 0.130 5.029
0.05
1.12
218
0.111 0.576 0.633 1.119 0.988 0.325
0.593 0.466 0.782 1.044 0.278
1.602 2.068 1.957
20.87 44
186 4.68 2.71 0.00 0.00 0.16
3 0.62
44 57 15 0.57 0.103
0.024 0.033 1.262
0.01
0.28
55
0.028 0.145 0.159 0.281 0.248 0.082
0.149 0.117 0.196 0.262 0.070
0.402 0.519 0.491
333.85 710
2,972 74.84 43.32 0 0 2
00 00 59
45 9.
703 912 236
9. 1.
90
12 656
0.386 0.522
20.185
0.19
4.49
875
0.445 2.313 2.540 4.491 3.964 1.306
2.381 1.869 3.139 4.191 1.116
6.432 8.301 7.856
AH-8-10 (1981) NDB No. 10119
PORK, FRESH, TAIL, Raw Page 149
Amount in 100 grams, edible portion Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: 2
Water g .
Food energy i ,
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS:^ Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: ^
Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg
Vitamin B^ 2 *"<^S
Vitamin A \u]
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g
20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol ^ mg Phytosterols mg
AMI NO ACIDS: ^ Tryptophan g
Threonine g Isoleucine g Leucinet g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamic acid g Glycine g Proline g Serine '. g
Standard Number of Approximate measure and wei9ht Refuse: Bone and hard
Mean error samplet 4 GZ = 113 g^
1 OZ = 28.35 g
tissue 30%
c D E F u
46.05 3.650 2 52.04 13.06 146.21 37S 427 107 1,200
1,581 1,787 448 5,021 17.75 1.450 2 20.06 5.03 56.36 33.50 3.400 2 37.86 9.50 106.36 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.50 1 0.57 0.14 1.59
18 1 20 5 56
8 1 9 2 25 50 1 56 14 157
0.0 0.210 0.110 2.060
11.64
0.53 7.60 3.51
15.80 1.22
14.58
3.68 3.19 0.28
0.21
97
0.089 0.550 0.408 0.905 1.012 0.320
479 320 515 189 302 278 384 130 361 509 692
1 0.0 0.0 1 0.237 0.060 1 0.124 0.031 1 2.328 0.584
13.15
0.24
110
3.30
0.60 0.15 8.59 2.15 3.97 1.00
17.85 4.48 1.38 0.35
16.48 4.13
4.16 1.04 3.60 0.90 0.32 0.08
0.06
28
1 0.101 0.025 1 0.622 0.156 1 0.461 0.116 1 1.023 0.257 1 1.144 0.287 1 0.362 0.091
1 0.541 0.136 1 0.362 0.091 1 0.582 0.146 1 1.344 0.337 1 0.3A1 0.086 1 1.444 0.362 1 1.564 0.392 1 2.407 0.604 1 2.668 0.669 1 1.705 0.428 1 0.782 0.196
0.0 0.667 0.349 6.541
36.96
1 68 24 13 11 14 50 17
3 87 46 29
11 68 10 .13
0 89
0.67
308
0.283 1.746 1.295 2.873 3.213 1.016
1.521 1.016 1.635 3.775 0.959 4.058 4.394 6.763 7.496 4.791 2.197
^ With refuse = 161 g. ^ Values based on data from at least 12 samples composited.
AH-8-10 (1981) NDB No. 10174
PORK, FRESH, TAIL, Cooked, simmered Page 150
Amount in 100 grams, edible portion Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: ^ Water g .
Food energy | ,
Protein (NX 6.25) g Total lipid (fat) g
Carbohydrate, total g Fiber g
Ash g
MINERALS:^ Calcium mg
Iron mg
Magnesium mg
Phosphorus mg
Potassium mg
Sodium mg
Zinc mg
Copper mg
Manganese mg
VITAMINS: 3
Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg Vitamin B5 mg Folacin meg
Vitamin B^2 *"<^g IRE.
Vitamin A ■ • •
LIPIDS: Fatty acids:
Saturated, total
4:0
6:0 8:0
10:0
12:0
14:0
16:0
18:0
Monounsaturated, 16:1
18:1
20:1
22:1
Polyunsaturated,
18:2 .
18:3 .
18:4.
20:4.
20:5 .
22:5 . 22:6.
Cholesterol ^
Phytosterols
AMINO ACIDS: Tryptophan
Threonine . Isoleucine .
Leucine« , . Lysine . . Methionine
Cystine . . Phenylalanine
Tyrosine
Valine . . Arginine. .
Histidine. . Alanine . .
Aspartic acid
Glutamic acid Glycine . .
Proline . , Serine . .
toul
\W.
g
g
g
g
g
g
g
g
g
g
g
g
g
g
g
g mg
mg
g
g
g
g
g
g
Standard maasura andwaight Refusa: Bone and hard
Mean sampk» 3 oz = 85 g^
9.7 oz = 275 g^
tissue 32%
B C ù -
46.70 1 39.70 128.43 144.02 396 336 1 ,088 1,220
L,655 1,407 4 ,551 5,103 17.00 1 14.45 46.75 52.43 35.80 1 30.43 98.45 110.41 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.40 1 0.34 1.10 1.23
14 1 12 39 43
7 1 6 20 23 47 1 40 130 146
0.0 0.070 0.070 1.120
12.45
0.57 8.13 3.75
16.89 1.31
15.58
3.94 3.41 0.30
0.23
129
0.102 0.595 0.391 0.952 1.020 0.306
0.510 1.173 0.510 1.173 0.306 1.258 1.428 2.193 2.261 1.428 0.731
1 0.0 0.0 1 0.060 0.193 1 0.060 0.193 1 0.952 3.080
10.58
0.20
HO
34.24
0.48 1.57 6.91 22.36 3.19 10.31
14.36 46.45 1.11 3.60
13.24 42.85
3.35 10.84 2.90 9.38 0.26 0.83
0.63
355
1 0.087 0.281 1 0.506 1.636 1 0.332 1.075 1 0.809 2.618 1 0.867 2.805 1 0.260 0.842
1 0.434 1.403 1 0.997 3.226 1 0.434 1.403 1 0.997 3.226 1 0.260 0.842 1 1.069 3.460 1 1.214 3.927 1 1.864 6.031 1 1.922 6.218 1 1.214 3.927 1 0.621 2.0'10
0.0 0.216 0.216 3.454
38.40
1.76 25.07 11.57 52.09 4.04
48.05
12.15 10.52 0.93
0.71
398
0.315 1.835 1.206 2.936 3.146 0.944
1.573 3.618 1.573 3.618 0.944 3.880 4.404 6.763 6.973 4.404 2.254
^ Yield from 5.0 oz (140 g) raw tail with refuse. ^ Yield from 1 lb raw tail with refuse. ^ Values based on data from at least 12 samples composited.
AH-8-10 (1981) NDB No. 10175
PORK, FRESH, TONGUE, Raw Page 151
Amount in 100 grams, edible portion Nutrients and units
PROXIMATE: Water g .
Food energy i ,
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg.
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg
Vitamin B^2 *"^S . » íRE.
Vitamm A j
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Hlstidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
65.90 0.462 225 940 16.30 0.115 17.20 0.462 0.00 0.00 0.90
16 3:i84 3.35 0.569
18 0.156 193 6.500 243 20.138 110 17.603
3.01 0.035
4.4 0.313 0.490 0.167 0.485 0.051 5.300 0.409
0.24 0.047
2.84 0 0.000 0 0.000
5.96
02 09
0.31 .82 .73
8.13 0.64 7.30 0.15
1.78 1.70 0.08
101
0.188 0.689 0.743 1.307 1.333 0.365
0.675
0.848 1.007 0.409
1.515 2.052 1.205
0.048 0.077 0.150 0.523
,113 ,316 ,057
0.277 0.023
Amount in edible portion of common measures of food
Approximate measure and weight 4 oz 1 oz 113 g^ = 28.35 g
— E F
74 47 254
1,063 18 42 19 44 0 00 0 00 1 02
18 3 79
21 218 274 124
3 40
5 0 0 554 0 548 5 989
0 27
3 21 0 0
6.74
0.02 0.10 0.35 4.31 1.96 9.19 0.73 8.25 0.17
2.01 1.92 0.09
114
18.68 64
267 4.62 4.88 0.00 0.00 0.26
5 0. 5
55 69 31
0.
95
85
1.2 0.139 0.137 1.503
0.07
0.81 0 0
1.69
0.00 0.02 0.09 1.08 0.49 2.30 0.18 2.07 0.04
0.50 0.48 0.02
29
1 2 2 2 2 2
0.212 0.779 0.840 1.477 1.506 0.412
0.053 0.195 0.211 0.371 0.378 0.103
2 0.763 0.191
2 2 2
0.958 1.138 0.462
0.240 0.285 0.116
1 1 1
1.712 2.319 1.362
0.430 0.582 0.342
Amount in edible portion of 1 pound of food as purchased
Refuie:Cartilage and connective tissue 16% G
251.08 856
.583 62.10 65.53 0.00 0.00 3.43
62 12.76 70
733 924 419
11.47
16.8 1.867 1.848
20.193
0.91
10.82 0 0
22.71
0.06 0.33 1.19
14.54 6.60
30.98 2.45
27.81 0.59
6.79 6.48 0.31
384
0.716 2.625 2.831 4.980 5.079 1.391
2.572
3.231 3.837 1.558
5.772 7.818 4.591
With refuse = 135 g.
AH-8-10 (1981) NDB No. 10121
PORK, FRESH, TONGUE, Cooked, braised Page 152
Nutrients mid units Amount in 100 grams, edible portion
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure ami weight 3 oz 85 g^
— E —
8.15 oz = 231 g^ F
Amount in edible portion of 1 pound of food as purchased
Refuse:Skin and trimmings 24%
PROXIMATE: Water . . .
Food energy
g • fkcal
i kj Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg
Vitamin 6^2 *"^i Vitamin A | '
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 . g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacld g Glycine g Prollne g Serine g
56.90 271
1,133 24.10 18.60 0.00 0.00 0.80
19 4.99
20 174 237 109
4.53
1.7 0.317 0.510 5.340
0.23
2.39 0 0
6.45
0.02 0.09 0.34 4.13 1.87 8.79 0.70 7.89 0.17
1.93 1.84 0.09
146
0.278 1.018 1.099 1.932 1.970 0.540
0.999
1.253 1.488 0.605
2.240 3.035 1.781
1.039
0.289 1.270
0.023
48.37 230 963 20.49 15.81 0.00 0.00 0.68
16 4.24
17 148 201 93 3.85
1.4 0.269 0.434 4.539
0.20
2.03 0 0
5.48
10
124
145 690
2,888 61.46 47.43 0.00 0.00 2.04
49 12.72 51
443 604 279 11.54
4.3 0.808 1.301
13.617
0.59
10
16.44
0.01 0.04 0.08 0.24 0.29 0.86 3.51 10.52 1.59 4.77 7.47 22.42 0.59 1.77 6.71 20.13 0.14 0.42
1.64 4.91 1.56 4.69 0.07 0.22
371
0.236 0.709 0.865 2.596 0.934 2.802 1.642 4.927 1.675 5.024 0.459 1.377
0.849 2.547
1.065 3.195 1.265 3.794 0.514 1.543
1.904 5.712 2.580 7.739 1.514 4.542
196.13 933 ,904 83.07 64.11 0.00 0.00 2.76
66 17.19 69
599 817 377 15.60
5.9 1.093 1.758
18.407
0.80
8.25 0 0
22.22
0.06 0.32 1.16
14.23 6.45
30.31 2.40
27.21 0.57
6.64 6.34 0.30
502
0.958 3.509 3.788 6.660 6.791 1.861
3.444
4.319 5.129 2.085
7.721 10.462 6.139
^ Yield from 4.5 oz (128 g) raw tongue without refuse. ^ Yield from 1 lb raw tongue with refuse.
AH-8-10 (1981) NDB No. 10122
PORK. CURED, BACON, Raw Page 153
Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of
common measures of food Approximate measure and weight
3 medium slices 1 thick slice = 68 g^ = 38 g2 E F
Amount in edible portion of 1 pound of food as purchased
Refuse:0
PROXIMATE: Water , . .
Food energy | ,
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g
Fiber g
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg Potassium mg
Sodium mg
Zinc mg
Copper mg
Manganese mg VITAMINS:
Ascorbic acid^ mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin B5 mg Folacin meg
Vitamin B12 f"cg (RE.
Vitamin A • \IU .
LIPIDS: Fatty acids:
Saturated, total. . .
4:0
6:0 8:0
10:0
12:0
14:0
16:0
18:0 Monounsaturated, total
16:1
18:1
20:1
22:1
Polyunsaturated, total
18:2 g
18:3 g
18:4 g
20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg
Phytosterols mg AMI NO ACIDS:^
Tryptophan g
Threonine g Isoleucine g
Leucine g
Lysine g
Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Aspartic acid g
Glutamicacid g Glycine g
Proline g
Serine g
31.58 556
2,328 8.66
57.54 0.09 0.00 2.13
60 7 0 9
142 139 685
1.15 0.064 0.007
21.7 0.368 0.104 2.776 0.352 0.14 2 0.93 0 0
21.26
0.23 0.22 0.88
13.23 6.70
26.33 1.81
24.51
6.75 6.00 0.75
67
0.083 0.332 0.352 0.602 0.643 0.191 0.089 0.334 0.252 0.417 0.529
.249
.485
.715
.188
.619 0.460 0.325
0.335
0.105 0.437
0.057
0.600 0.057 0.540 11.022 3.670
16.801 0.077
008 00?
2.189 0.022 0.004 0.156 0.062 0.009 0.240 0.054 0.000 0.000
,098 ,109 ,024 ,212 ,132
0.047 0.358
0.141 0.036
2.957
251
321 202
50
2 20 20 20 93 98 19 18 18
19 18 18 18 6
18 7
15 4 4
14 14 74 74 74
74 74
74 74
16
21.48 378
1,583 5.89
39.12 0.06 0.00 1.45
5 0.41 6
97 95
466 0.78 0.044 0.005
14.8 0.250 0.071 1.888 0.239 0.10
63
14.45
0.16 0.15 0.60 8.99 4.56
17.90 1.23
16.67
4.59 4.08 0.51
46
12.00 211 884
3.29 21.86 0.04 0.00 0.81
3 0. 3
54 53
260 0. 0.
23
44 024
0.003
Ö. j 0.140 0.040 1.055 0.134 0.05 1 0. 0 0
35
8.08
0.09 0.08 0.33 5.03 2.55
10.00 0.69 9.32
2.56 2.28 0.28
26
4 0.056 0.032 10 0.226 0.126 10 0.239 0.134 10 0.409 0.229 10 0.437 0.244 10 0.130 0.073 4 0.061 0.034
10 0.227 0.127 10 0.171 0.096 10 0.284 0.158 9 0.360 0.201
10 0.169 0.095 9 0.330 0.184
10 0.486 0.^72 10 0.808 0.451 10 0.421 0.235 10 0.313 0.175 10 0.221 0.124
143.26 2,523
10,558 39.27 260.98
0.42 0.00 9.67
34 2.72
39 646 631
3,107 5.23 0.290 0.032
98.6 1.669 0.472 12.592 1.597 0.64 9 4.21 0 0
96.42
1.05 1.00 3.97
59.99 30.41
119.42 8.23
111.20
30.60 27.21 3.39
306
0.376 1.506 1.597 2.731 2.917 0.866 0.404 1.515 1.143 1.892 2.400 1.12^
200 243 389 808 087
1.474
^ Weight applies to slices packaged 20 per pound. ^ Weight applies to slices packaged 12 per pound. ^ Range is 302 to 1,249 mg per 100 g. ** Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added
ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label. Includes data for cooked bacon.
AH-8-10 (1981) NDB No. 10123
PORK, CURED, BACON, Cooked, broiled, pan-fried, or roasted Page 154
Nutrients and units Amount in 100 grams, edible portion
Standard •rror
NumiMr of samples
Amount in edible portion of common measures of food
Approximate measure and weight 3 medium slices 4.48 oz
= 19 g^ = 127 g2 E F
Amount in edible portion of 1 pound of food as purchased
Refuse: 0
PROXIMATE: Water g . _ . / kcal Food energy j ^
Protein (NX 6.25) g . Total lipid (fat) g .
Carbohydrate, total g . Fiber g .
Ash g .
MINERALS: Calcium mg.
Iron mg.
Magnesium mg.
Phosphorus mg.
Potassium mg. Sodium \ mg.
Zinc mg.
Copper mg.
Manganese mg. VITAMINS:
Ascorbic acid mg.
Thiamin mg.
Riboflavin mg.
Niacin mg.
Pantothenic acid mg.
Vitamin Bg mg. Folacin meg
Vitamin 8^2 "fcg
Vitamin A | '
LIPIDS: Fatty acids:
Saturated, total g
4:0 g 6:0 g 8:0 g
10:0 g
12:0 g
14:0 g
16:0 g 18:0 g
Monounsaturated, total. . . g
16:1 g
18:1 g 20:1 g
22:1 g
Polyunsaturated, total . . . g
18:2 g
18:3 g
18:4 g
20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMI NO ACIDS: ^ Tryptophan g
Threonine g Isoleucine g
Leucine« g Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g Valine g Arginine g
Histidine g
Alanine g
Asparticacid g
Glutamicacid g
Glycine g Proline g
Serine g
12.94 576
2,410 30.45 49.24 0.59 0.00 6.78
12 1.61
24 336 486
1,596 3.26 0.170 0.041
0.389
33, 0. 0, 7. 1. 0. 5 1. 0 0
5 692 285 322 055 27
75
17.42
0.08 0.07 0.62
10.98 5.67
23.69 1.73
21.96
5.81 4.89 0.79
0.13
85
0.292 .169 .237 .119 .261 .672 .312 .174 .887 .466
1.861 0.877 1.705 2.514 4.180 2.178 1.618 1.145
500 646
0.120
0.447 0.102 0.466
997 174 171
0.079 0.012 0.004
17 13 56
3.111 0.019 0.008 0.345 0.091 0.015
0.144
0.016 0.017 0.021 0.260 0.141
0.098 0.522
0.157 0.090
0.007
4.681
97
35 46 41 26 37 58 46 46 39
26 29 29 29 10 25
24
19 19 31 31 31
31 31
31 19
12
16
^ Yield from 3 raw medium slices packaged 20 slices per pound. ^ Yield from 1 lb raw product. ^ Range is 1,030 to 2,670 mg per 100 g. ** Values based on data for products containing added ascorbic acid or
ascorbic acid or sodium ascorbate and their ascorbic acid content would ^ Includes data for raw bacon.
2. 109 458
5. 9.
46
79 36
0.11 0.00 1.29
.31 2 0. 5
64 92
303 0.62 0.032 0.008
6.4 0.131 0.054 1.391 0.200 0.05 1 0.33 0 0
3.31
0.02 0.01 0.12 2.09 1.08 4.50 0.33 4.17
1.10 0.93 0.15
0.02
16
16.43 732
,061 38.67 62.54 0.75 0.00 8.61
15 2.05
30 426 617
,026 4.14 0.216 0.052
42.5 0.879 0.362 9.299 1.340 0.35
23
22.12
0.11 0.09 0.78
13.94 7.20
30.09 2.20
27.89
7.37 6.21 1.00
0.16
107
4 0.055 0.371 10 0.222 1.485 10 0.235 1.571 10 0.403 2.691 10 0.430 2.871 10 0.128 0.853
4 0.059 0.396 10 0.223 1.491 10 0.169 1.126 10 0.279 1.862
9 0.354 2.363 10 0.167 1.114
9 0.324 2.165 10 0.478 3.193 10 0.794 5.309 10 0.414 2.766 10 0.307 2.055 10 0.218 1.454
58.70 2,613
10,932 138.12 223.36
2.68 0.00
30.74
.31 53 7.
107 1,522 2,202 7,237
14.77 0.771 0.186
151.8 3.139 1.29.3
33.213 4.785 1.24
21 7.95 0 0
79.01
0.38 0.33 2.79
49.80 25.71
107.45 7.86
99.60
26.33 22.17
3.58
0.58
384
1.325 5.303 5.611 9.612
10.256 3.048 1.415 5.325 4.023 6.650 8.441 3.978 7.734
11.404 18.960 9.879 7.339 5.194
sodium ascorbate. Some products may not contain added be negligible; refer to ingredent listing on label.
AH-8-10 (1981) NOB No. 10124
PORK, CURED BEERWURST, BEER SALAMI Page 155
Nutrients and units
PROXIMATE: Water . . .
Food energy
g ■ tkcal
\ kJ Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g
Ash g
MINERALS: Qlcium mg
Iron mg
Magnesium mg
Phosphorus mg Potassium mg
Sodium mg
Zinc mg
Copper mg
Manganese mg
VITAMINS: Ascorbic acid^. mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg Vitamin B5 mg Folacin meg
Vitamin B^2 "'<^g ÍRE.
\IU . LIPIDS:
Fatty acids:
Saturated, total g
Vitamin A •
4:0 _ 6:0
8:0 g
10:0. .
12:0
14:0
16:0 g
18:0
Monounsaturated, total. .
16:1 ■ g
18:1 g
20:1 • g 22:1
Polyunsaturated, total . .
18:2 ■ g
18:3 g
18:4
20:4
20:5 .... g
22:5 a
22:6
Cholesterol
Phytosterols
AMINO ACIDS: Tryptophan Threonine
. rng
. mg
' g
Isoleucine
Leucine . g Lysine . g Methionine
Cystine . g
. g Phenylalanine
Tyrosine . g
g Valine • g Arginine . g Histidine g Alanine ... g
Asparticacid
Glutamicacid Glycine
. g
. g g
Proline g Serine . g
Amount in 100 grams, edible portion Amount in edible portion of Amount In edible portion of common measures of food 1 pound
Refuse:0
of food as purchased
Standard Number of Approximate measure and weight
Mean error samples 1 Slice = 6 9^
1 Slice = 23 g2
F ■ G
61.46 0.702 5 3.69 14.14 278.78 238 14 55 1 ,081 997 60 229 4 ,524 14.24 0.306 5 0.85 3.27 64.58 18.80 0.698 5 1.13 4.32 85.28 2.06 0.12 0.47 .9.36 0.00 0.00 0.00 0.00 3.44 0.068 5 0.21 0.79 15.60
8 0.837 5 0 2 36 0.76 0.182 5 0.05 0.17 3.45
13 0.735 5 1 3 59 103 8.908 5 6 24 467 253 15.783 5 15 58 1 ,148
1,240 27.018 5 74. 285 5 ,625 1.72 0.124 5 0.10 0.40 7.80 0.050 0.018 5 0.003 0.012 0.227 0.032 0.007 3 0.002 0.007 0.145
29.0 1.157 5 1.7 6.7 131.5 0.554 0.034 5 0.033 0.127 2.513 0.192 0.010 5 0.012 0.044 0.871 3.254 0.307 5 0.195 0.748 14.760 0.490 1 0.029 0.113 2.223 0.35 0.083 5 0.02 0.08 1.59 3 0.400 4 0 1 14 0.87 0.019 5 0.05 0.20 3.95
6.28
0.09 0.09 0.27 3.89 1.94 8.98 0.77 8.21
2.36 1.94 0.42
59
0.112 0.565 0.485 0.943 1.032 0.355 0.107 0.451 0.403 0.510 0.809 0.419 0.770 1.198 2.141 0.781 0.640 0.569
0.017 0.015 0.014 0.180 0.080
0.045 0.429
0.106 0.059
4.734
0.38
0.01 0.01 0.02 0.23 0.12 0.54 0.05 0.49
0.14 0.12 0.03
1.44
0.02 0.02 0.06 0.89 0.45 2.07 0.18 1.89
0.54 0.45 0.10
14
1 0.007 0.026 1 0.034 0.130 1 0.029 0.112 1 0.057 0.217 1 0.062 0.237 1 0.021 0.082 1 0.006 0.025 1 0.027 0.104 1 0.024 0.093 1 0.031 0.117 1 0.049 0.186 1 0.025 0.096 1 0.046 0.177 1 0.072 0.276 1 0.128 0.492 1 0.047 0.180 1 0.038 0.147 1 0.034 0.131
28.49
0.41 0.41 1.22
17.65 8.80
40.73 3.49
37.24
10.70 8.80 1.91
268
^ Weight applies to slice, which is 2-3/4-in diam., 1/16 in thick. ^ Weight applies to slice, which is 4-in diam., 1/8 in thick. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some
ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to
0.508 2.563 2.200 4.277 4.681 1.610 0.485 2.046 1.828 2.313 3.670 1.901 3.493 5.434 9.712 3.543 2.903 2.581
products may not contain added ingredient listing on label.
AH-8-10 (1981) NDB No. 10125
PORK. CURED, BOLOGNA Page 156
Nutrients and units Amount in 100 grams, edible portion
Standard error
Amount in edible portion of common measures of food
Approximate measure and weight
1 Slice 1 slice or = 23 g^ 1 oz = 28.35 q^
Amount in edible portion of 1 pound of food as purchased
Refuse:0
g • I kcal
Vitamin A
PROXIMATE: Water
Food energy | ^.
Protein (NX 6.25) g . Total lipid (fat) g . Carbohydrate, total g . Fiber g . Ash g .
MINERALS: Calcium mg. Iron mg. Magnesium mg. Phosphorus mg.
Potassium mg. Sodium mg. Zinc mg. Copper mg. Manganese mg.
VITAMINS: Ascorbic acid3. mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin B5 mg. Folacin meg
Vitamin 6^2 ^^^ íRE. \lU .
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 . g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 .' g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine' g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacld g Glutamicacid g Glycine g Proline g Serine g
60.60 247
1,035 15.30 19.87 0.73 0.00 3.50
11 0.
14 139 281
1,184 2, 0,
77
03 075
0.036
35.3 0.523 0.157
900 720 27
93
6.88
0.02 0.02 0.24 4.33 2.27 9.78 0.72 9.07
2.12 1.84 0.28
59
0.149 0.641 0.663 1.168 1.204 0.412 0.171 0.585 0.482 0.737 1.004 0.482 0.979 1.403 2.296 1.077 0.773 0.634
0.839
0.153 1.267
0.058
1.000 0.097 0.577 3.712
18.475 20.177
111 013 010
1.856 0.009 0.020 0.156
0.014
0.041
0.003 0.003 0.021 0.289 0.158
0.050 0.522
0.124 0.031
3.528
13.94 57
238 3, 4, 0, 0. 0,
52 57 17 00 81
.18 3 0. 3
32 65
272 0.47 0.017 0.008
8.1 0.120 .036 .897 .166 .06
21
1.58
0.00 0.00 0.06 1.00 0.52 2.25 0.16 2.09
0.49 0.42 0.06
14
17.18 70
293 4.34 5.63 0.21 0.00 0.99
3 0.22 4
39 80
336 0.57 0.021 0.010
10.0 0.148 0.045 1.106 0.204 0.08 1 0.26
1.95
01 00 07 23 64 77 20 57
0.60 0.52 0.08
17
0.034 0.042 0.147 0.182 0.152 0.188 0.269 0.331 0.277 0.341 0.095 0.117 0.039 0.048 0.135 0.166 0.111 0.137 0.170 0.209 0.231 0.285 0.111 0.137 0.225 0.278 0.323 0.398 0.528 0.651 0.248 0.305 0.178 0.219 0.146 0.180
274.88 1,122 4,695
69.40 90.12 3.32 0.00
15.88
.48 50 3.
64 629
1,275 5,372
9.19 0.340 0.163
160.3 2.372 0.712
17.690 3.266 1.21
23 4.23
31.19
0.10 0.07 1.10
19.65 10.28 44.38
3.24 41.13
9.63 8.36 1.27
269
.676
.908
.007
.298
.461 1.869 0.776 2.654 2.186 3.343 4.554 2.186 4.441 6.364
10.415 4.885 3.506 2.876
^ Weight applies to slice, which is 4-in diam., 1/8 in thick; 8 per 6-oz or 10 per 8-oz pkg. ^ Weight applies to slice, which is 4-1/2-in diam., 1/8 in thick; 6 per 6-oz or 8 per 8-oz pkg. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added
ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label. AH-8-10 (1981) NDB No. 10126
PORK, CURED, BRAUNSCHWEIGER (a liver sausage) Page 157
Nutrients and units Amount in 100 grams, edible portion
Standard error
Amount in edible portion of common measures of food
Approximate measure and weight
1 Slice 1 oz = 18 g^ = 28.35 g
Amount in edible portion of 1 pound of food as purchased
Refuse:0
g ' íkcal
Vitamin A •
PROXIMATE: Water
_ . ikca Food energy | ,
Protein (NX 6.25) g Total lipid (fat) g
Carbohydrate, total g Fiber g
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg
Potassium mg Sodium pig
Zinc mg
Copper mg Manganese mg
VITAMINS: Ascorbic acid ? mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin B5 mg Folacin meg
Vitamin B-| 2 nicg IRE.
\W .
LIPIDS: Fatty acids:
Saturated, total g
4:0 g 6:0 g 8:0 g
10:0 g
12:0 g
14:0 g
16:0 g 18:0 g
Monounsaturated, total. . . g
16:1 g
18:1 g
20:1 g
22:1 g Polyunsaturated, total . . . g
18:2 g
18:3 g
18:4 g
20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg
Phytosterols mg AMINO ACIDS:
Tryptophan g
Threonine g Isoleucine g
Leucine« g
Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g Alanine g
Asparticacid g
Glutamicacid g
Glycine g Proline g
Serine g
48.01 359
1,503 13.50 32.09 3.13 0.00 3.27
9 9.36
11 168 199
1,143 2. 0. 0.
81 241 155
9.6 0.249 1.525 8.368 3.378 0.33
20.09 4,220 14,051
10.90
0.06 0.13 0.39 6.75 3.57
14.91 1.20
13.71
3.74 3.34 0.40
156
0.145 0.534 0.484 1.032 0.909 0.311 0.248
.553
.430
.616
.767
.320
.762 1.125 1.631 0.886 0.767 0.588
0.512
0.145 0.480
0:072
0.831 0.375 0.233 5.127 6.325
25.057 0.061 0.015 0.004
2.523 0.009 0.039 0.306 0.274 0.019
0.754
1027.156
0.011 0.046 0.017 0.085 0.043
0.039 0.200
0.055 0.031
14.020
27
26 26
25
23 26 25 26' 18 26 25 25 23
18 25 26 26 14 20
20
21
9 12 15 15 15
15 15
15 15
11
8.64 65
270 2.43 5.78 0.56 0.00 0.59
2 1.68 2
30 36
206 0.51 0.043 0.028
1.7 0.045 0.275 1.506 0.608 0.06
3.62 760
2,529
1.96
01 02 07 22 64 68
0.22 2.47
0.67 0.60 0.07
28
13.61 102 426
3. 9. 0. 0. 0.
83 10 89 00 93
2 2.65 3
48 57
324 0, 0
80 068
0.044
2.7 0.071 0.432 2.372 0.958 0.09
5.69 1,196 3,984
3.09
0.02 0.04 0.11 1.91
01 23 34 89
1.06 0.95 0.11
44
2 0.026 0.041 2 0.096 0.151 2 0.087 0.137 2 0.186 0.293 2 0.164 0.258 2 0.056 0.088 2 0.045 0.070 2 0.100 0.157 2 0.077 0.122 2 0.111 0.175 2 0.138 0.217 2 0.058 0.091 2 0.137 0.216 2 0.203 0.319 2 0.294 0.462 2 0.159 0.251 2 0.138 0.217 2 0.106 0.167
217.78 1,629 6,817
61.25 145.54 14.19 0.00
14.84
39 42.46 48
763 905
5,187 12.76 1.093 0.703
43.3 1.129 6.917
37.9'57 15.323
1.47
91.11 19,142 63,737
49.42
0.28 0.59 1.75
30.63 16.18 67.64 5.44
62.19
16.95 15.14
1.81
709
0.658 2.422 2.195 4.681 4.123 1.411 1.125
508 950 794 479 452 456 103 398 019 479 667
^ Weight applies to slice, which is 2-1/2-in diam., 1/4 in thick. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added
ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label.
AH-8-10 (1981) NDB No. 10127
PORK, CURED, BREAKFAST STRIPS, Raw or unheated Page 158
Product may be fully cooked as purchased.
Amount in 100 grams, edible portion Nutrients and units
PROXIMATE: Water . . .
Food energy • • • •
Protein (NX 6.25) • Total lipid (fat) . . .
Carbohydrate, total . Fiber
Ash
MINERALS: Calcium
Iron
Magnesium , . . .
Phosphorus . . . .
Potassium
Sodium
Zinc
Copper
Manganese
VITAMINS: Ascorbic acid 2 . . .
Thiamin
Riboflavin
Niacin
Pantothenic acid. . .
Vitamin Bg . . . . Folacin
Vitamin B12 . . . .
Vitamin A
LIPIDS: Fatty acids:
Saturated, total....
4:0
6:0 8:0
10:0
12:0
14:0
16:0
18:0
Monounsaturated, total.
16:1
18:1
20:1
22:1
Polyunsaturated, total .
18:2
18:3
18:4
20:4
20:5
22:5 22:6
Cholesterol
Phytosterols
AMINO ACIDS: Tryptophan
Threonine Isoleucine
Leucine Lysine
Methionine
Cystine Phenylalanine
Tyrosine
Valine
Arginine
Histldlne
Alanine
Aspartlcacid
Glutamicacid
Glycine Proline
Serine
(kcal í kj
g g g g g
mg mg mg mg mg mg mg mg m g
mg mg mg mg mg mg mcg mcg
iRE. \lU .
mg mg
g g g g g g g
AniK)unt in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
Standard Number of Approximate measure and weight Refuse: 0
Mean samples 3 slices 1 pkg, net wt. = 68 g^ 12 oz = 340 g
B c 1- 0
47.41 0.422 38 32.24 161.18 215.04 388 264 1 ,319 1,760
1,623 1,104 5 ,520 7,364 11.74 0.157 38 7.98 39.90 53.23 37.16 0.626 40 25.27 126.35 168.57 0.70 0.47 2.36 3.15 0.00 0.00 0.00 0.00 3.00 0.052 6 2.04 10.20 13.61
8 1.528 3 5 27 36 0.94 0.056 6 0.64 3.20 4.27
12 0.476 6 8 41 55 137 17.192 6 93 465 621 204 11.965 6 139 694 926 987 40.062 6 671 3 ,357 4,479
1.66 0.076 6 1.13 5.64 7.52 0.063 0.008 6 0.043 0.214 0.286 0.030 0.002 3 0.020 0.102 0.136
27.2 3.399 5 18.5 92.5 123.4 0.475 0.026 6 0.323 1.615 2.155 0.180 0.021 6 0.122 0.612 0.816 3.650 0.214 6 2.482 12.410 16.556 0.476 0.324 1.618 2.159 0.21 0.013 5 0.14 0.71 0.95 3 2 9 12 0.99 0.015 6 0.67 3.37 4.50 0 0 0 0 0 0 0 0
12.91
0.21 0.21 0.72 7.52 4.27
16.79 1.84
14.95
5.55 4.66 0.90
69
0.113 0.451
.477
.817
.871
.259
.120
.453 0.342 0.565 0.717 0.338 0.657 0.969 1.611 0.839 0.623 0.441
0.084 0.095 0.118 0.280 0.291
0.095 0.724
0.460 0.258
2.250
8.78
0.14 0.14
49 11 90
11.42 1.25
10.16
3.78 3.17 0.61
47
43.91
0.70 0.70 2.44
25.56 14.51 57.08 6.2 7
50.81
18.88 15.84 3.05
235
0.077 0.384 0.307 1.533 0.324 1.622 0.556 2.778 0.592 2.961 0.176 0.881 0.082 0.408 0.308 1.540 0.233 1.163 0.384 1.921 0.488 2.438 0.230 1.149 0.447 2.234 0.659 3.295 1.095 5.477 0.571 2.853 0.424 2.118 0.300 1.499
58.58
0 93 0 93 3 .26
34 10 19 36 76 .15
8 .36 67 .79
25 .19 21 .13
4 .06
314
0.513 2.046 2.164 3.706 3.951 1.175 0.544 2.055 1.551
.563
.252
.533
.980
.395
.307 3.806 2.826 2.000
^ Weight applies to slices packaged 15 slices per 12-oz pkg. Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added
ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label.
AH-8-10 (1981) NDB No. 10128
PORK, CURED, BREAKFAST STRIPS, Cooked Page 159
Amount in 100 grams, edible portion Nutrients and units
PROXIMATE: Water . . .
Food energy j ^
Protein (NX 6.25) g .
Total lipid (fat) g .
Carbohydrate, total g . Fiber g .
Ash g .
MINERALS: Calcium mg.
Iron mg.
Magnesium mg.
Phosphorus mg. Potassium mg.
Sodium mg.
Zinc mg.
Copper mg.
Manganese mg.
VITAMINS:
Ascorbic acid mg.
Thiamin mg.
Riboflavin mg.
Niacin mg.
Pantothenic acid mg.
Vitamin B5 mg. Folacin meg
Vitamin B^ 2 *"(^& [RE.
Vitamin A • \IU .
g
LIPIDS: Fatty acids:
Saturated, total....
4:0
6:0
8:0
10:0
12:0
14:0
16:0
18:0
Monounsaturated, total.
16:1
18:1
20:1
22:1
Polyunsaturated, total .
18:2
18:3
18:4
20:4
20:5
22:5 .' 22:6 g
Cholesterol mg
Phytosterols mg
AMINO ACIDS: Tryptophan g
Threonine g Isoleucine g
Leucine- g
Lysine g
Methionine g
Cystine g
Phenylalanine g
Tyrosine g Valine g
Arginine g
Histidine g Alanine g
Asparticacid g
Glutamicacid g Glycine g
Proline g Serine g
26. 459
,919 28. 36.
93
95 70
1.05 0.00 6.37
14 1.97
26 265 466
2,099 3 68 0.153 0.044
43.4 0.737
368 592 922 34
77
12.77
0.10 0.08 0.63 7.39 4.56
16.40 1.67
14.73
5.65 4.86 0.79
105
0.278 1.112 1.177 2.015 2.149 0.639 0.296 1.116 0.843 1.394 1.769 0.834 1.621 2.390 3.974 2.071 1.538
Standard error
1.982
,933 ,975
0.400
1 0 2
27 38
197
961 097 302 269 945 512
0.280 0.029 0.008
8.756 0.040 0.046 0.559
0.027
0.048
0.032 0.027 0.087 0.435 0.288
0.163 0.902
0.608 0.157
4.245
Number of samples
1.089 ^ Yield from 3 raw slices packaged 15 slices per 12-oz pkg, ^ Yield from 12 oz (340 g) raw product. ^ Values based on data for products containing added ascorbic acid or
ascorbic acid or sodium ascorbate and their ascorbic acid content would
Amount in edible portion of common measures of food
Ap|>roximate measure and weight 3 slices 6 oz = 34 g^ = 170 g2 E F
9.16 156 653
9.84 12.48 0.36 0.00 2.16
.67 5 0. 9
90 158 714
1.25 0.052 0.015
14.8 0.251 0.125
581 313 12
60
4.34
0.04 0.03 0.21 2.51 1.55 5.57 0.57 5.01
1.92 1.65 0.27
36
45.79 780
3,263 49.21 62.39
1.79 0.00
10.82
24 3.34
44 451 791
3,568 6.26 0.260 0.075
73.8 1.253 0.626
12.906 1.567 0.58 7 3.00 0 0
21.71
0.18 0.14 1.07
12.56 7.76
27.87 2.83
25.04
9.60 8.25 1.34
179
0.095 0.473 0.378 1.890 0.400 2.001 0.685 3.426 0.731 3.653 0.217 1.086 0.101 0.503 0.379 1.897 0.287 1.433 0.474 2.370 0.601 3.007 0.284 1.418 0.551 2.756 0.813 4.063 1.351 6.756 0.704 3.521 0.523 2.615 0.370 1.851
Amount in edible portion of 1 pound of food as purchased
Refuse:0
122.17 2,081 8,706
131.31 166.47
4.77 0.00
28.88
65 8.92
117 1,202 2,112 9,521
16.71 0.694 0.200
196.9 3.343 1.669
34.437 4.182 1.54
18 8.02 0 0
57.92
0.47 0.38 2.86
33.51 20.70 74.37 7.55
66.82
25.61 22.02 3.59
476
1.261 5.044 5.339 9.140 9.748 2.899 1.343 5.062 3.824 6.323 8.024 3.Z83 7.353
10.841 18.026 9.394 5.976 4.940
sodium ascorbate. Some be negligible; refer to
products may not contain added ingredient listing on label.
AH-8-10 (1981) NDB No. 10129
PORK, CURED, CANADIAN-STYLE BACON, Unheated Page 160
Product is fully cooked as purchased.
Nutrients and units
PROXIMATE: Water g .
Food energy | ,
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium . mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid^. mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg Vitamin B^2 ""^^
IRE. Vitamin A ■
\IU. LIPIDS:
Fatty acids: Saturated, total g
4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine) g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamic acid g Glycine g Proline g Serine '. g
Amount in 100 grams, edible portion
66.93 157 659 20.64 6.97 1.68 0.00 3.79
.68 8 0.
17 243 344
1,409 1.39 0.045 0.023
21.9 0.751 0.172 6.231 0.520
39
67
2.22
0.02 0.02 0.10 1.40 0.68 3.15 0.30 2.85
0.63 0.54 0.09
50
0.205 0.829 0.779 1.453 1.625 0.561 0.258 0.670 0.624 0.822 1.126 0.750 1.050 1.720 2.856 0.888 0.773 0.783
0.725
0.496 0.578
0.285
0.864 0.080 0.712 8.243 16.441
104.412 0.134 0.012 0.001
3.403 0.036 0.008 0.316 0.120 0.034
0.066
,008 ,007 ,008 ,115 ,059
0.021 0.215
0.061 0.016
5.873
Number of samples
28
27 14
14
11 15 13 33 14 13 10 10 4
12 14 18 14 4
15
10 1 1
10 10 10 10 10
10 10
10 10
Amount in edible portion of common measures of food
37.95 89
374 11.70 3.95 0.95 0.00 2.15
.38 5 0.
10 138 195 799
0.79 0.026 0.013
12.4 0.426 0.098 3.533 0.295 0.22 2
38
1.26
0.01 0.01 0.06 0.79 0.39 1.79 0.17 1.62
0.36 0.30 0.05
28
113.77 268
1,120 35.08 11.84 2.85 0.00 6.45
14 1.15
30 413 585
2,395 2.36 0.077 0.039
37.3 1.277 0.292 10.593 0.884 0.66 7
13
3.77
0.04 0.03 0.17 2.37 1.16 5.36 0.51 4.85
1.07 0.91 0.16
85
1 0.116 0.349 1 0.470 1.409 1 0.442 1.324 1 0.824 2.470 1 0.921 2.763 1 0.318 0.954 1 0.146 0.439 1 0.380 1.139 1 0.354 1.061 1 0.466 1.397 1 0.638 1.914 1 0.425 1.275 1 0.595 1.785 1 0.975 2.924 1 1.619 4.855 1 0.503 1.510 1 0.438 1.314 1 0.444 1.331
Amount in edible portion of 1 pound of food as purchased
Approximate measure and weight Refuse: 0 2 slices 1 pkg, net wt. = 56.7 g^ 6 oz = 170 g E F
303.58 714
,988 93.61 31.60 7.61 0.00
17.21
.07 36 3.
79 1,102 1,560 6,391
6.31 0.204 0.104
99.4 3.407 0.780
28.26.4 2.359
,77
02
1 18
3 0 0
10.07
0.10 0.09 0.45 6.33 3.10
14.30 1.36
12.94
2.85 2.43 0.43
228
0.930 3.760 3.534 6.591 7.371 2.545 1.170 3.039 2.830 3.729 5.108 3.402 4.763 7.802
12.955 4.028 3.506 3.552
^ Weight applies to slices packaged 6 per 6-oz pkg. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added
ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label.
AH-8-10 (1981) NDB No. 10130
PORK, CURED, CANADIAN-STYLE BACON, Grilled Page 161
Product is fully cooked as purchased.
Nutrients and units Amount in 100 grams, edible portion
Standard error
Amount in edible portion of common measures of food
Approximate measure and weight 2 slices 4.9 oz = 46.5 g^ = 139 g^ E F —
Amount in edible portion of 1 pound of food as purchased
Refuse:0
PROXIMATE: Water . . .
Food energy • • • •
Protein (NX 6.25). Total lipid (fat) . . . Carbohydrate, total . Fiber Ash
MINERALS: Calcium Iron Magnesium . . . . Phosphorus . . . . Potassium Sodium Zinc Copper Manganese
VITAMINS: Ascorbic acidl . . . Thiamin Riboflavin Niacin Pantothenic acid. . . Vitamin B5 . . . . Folacin Vitamin 8^2 ■ • • •
g ' I kcal i kj
Vitamin A
LIPIDS: Fatty acids:
Saturated, total.... 4:0 6:0 8:0
10:0 12:0 14:0. 16:0 18:0
Monounsaturated, total. 16:1 18:1 20:1 22:1
Polyunsaturated, total ', 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol Phytosterols
AMINO ACIDS: Tryptophan Threonine Isoleucine Leucine« Lysine Methionine Cystine Phenylalanine Tyrosine Valine Arginine Histidine Alanine Aspartlcacid Glutamic acid Glycine Proline Serine
mg mg mg mg mg mg
mg mg mg mg mg mg mcg mcg
iRE. \W .
g mg mg
61.70 185 773 24.24 8.44 1.35 0.00 4.27
10 0.82
21 296 390 ,546
1.70 0.054 0.027
21.6 0.824 0.197
915 520 45
6 0 0 4 0.78 0 0
2.84
0.03 0.02 0.13 1.79 0.88 4.04 0.38 3.65
0.81 0.69 0.12
58
0.240 0.973 0.915 1.706 1.908 0.659 0.302 0.787 0.733 0.966 1.322 0.880 1.233 2.020 3.354 1.043 0.907 0.919
28.69 86
360 11.27 3 0 0 1
92 63 00 99
5 0.
10 138 181 719
0. 0. 0.
38
79 025 013
10.0 0.383 0.092 3.215 0.242 0.21 2 0.36 0 0
1.32
27
85.76 257
1.075 33.69 11.73 1.88 0.00 5.94
13 1.15
30 412 542
2,149 2.36 0.075 0.038
30.0 1.145 0.274 9.612 0.723 0.62 5 1.08 0 0
3.95
0.01 0.04 0.01 0.03 0.06 0.18 0.83 2.48 0.41 1.22 1.88 5.61 0.18 0.53 1.70 5.08
0.37 1.12 0.32 0.95 0.06 0.17
80
0.112 0.334 0.452 1.352 0.425 1.272 0.793 2.371 0.887 2.652 0.306 0.916 0.140 0.420 0.366 1.094 0.341 1.019 0.449 1.343 0.615 1.838 0.409 1.223 0.573 1.714 0.939 2.808 1.560 4.662 0.485 1.450 0.422 1.261 0.427 1.277
279.87 839
3,508 109.95 38.28 6.12 0.00
19.37
44 3,
97 1,344 1,769 7,013
7, 0,
74
69 245
0.122
98.0 3.738 0.894
31.366 2.359 2.03
18 3.53 0 0
12.89
0.13 0.11 0.58 8.10 3.97
18.31 1.74
16.57
3.65 3.11 0.54
261
1.089 4.414 4.150 7.738 8.655 2.989 .370 .570 .325 .382 .997
3.992 5.593 9.163
15.214 4.731 4.114 4.169
^ Yield from 2 unheated slices packaged 6 per 6-oz pkg. ^ Yield from 6 oz (170 g) unheated product. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added
ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label. AH-8-10 (1981) NDB No. 10131
PORK. CURED. FEET. Pickled Page 162
Amount in 100 grams, edible portion Nutrients and units
PROXIMATE: Water . . .
ikcal XkJ.
Food energy
Protein (NX 6.25) g .
Total lipid (fat) g .
Carbohydrate, total g . Fiber g .
Ash g .
MINERALS: ^ Calcium mg.
Iron mg.
Magnesium mg.
Phosphorus mg.
Potassium mg. Sodium mg.
Zinc mg.
Copper mg.
Manganese mg.
VITAMINS: 1
Ascorbic acid mg.
Thiamin mg.
Riboflavin mg.
Niacin mg. Pantothenic acid mg.
Vitamin B5 mg.
Folacin meg
Vitamin 8^2 meg {RE.
Vitamin A •
. 1 \W .
LIPIDS: Fatty acids:
Saturated, total. . . 4:0
6:0
8:0
10:0
12:0
14:0
16:0
18:0 Monounsaturated, total
16:1
18:1
20:1
22:1
Polyunsaturated, total
18:2
18:3
18:4
20:4
20:5 22:5 22:6 . , 'g
Cholesterol mg
Phytosterols mg
AMI NO ACIDS: ^ Tryptophan g
Threonine g Isoleucine g
Leucine g Lysine g
Methionine g Cystine g Phenylalanine g
Tyrosine , . ; g
Valine g Arginine g
Histidine g
Alanine g
Aspartic acid g
Glutamicacid g Glycine g
Proline g
Serine g
68 62 203 851 13 52 16 14 0 02 0 00 1. 70
32
4 34
0.0 0.007 0.042 0.366
5.57
0.25 3.64 1.68 7.57 0.59 6.98
1.75 1.52 0.14
0.09
92
0 .027 0 .365 0 .230 0 .595 0 .582 0 .149
0 .392 0 216 0 338 1 014 0 149 1 108 0 973 1, 487 2. 366 1. 419 0. 541
Standard error
Number of impk
-D-
Amount in edible portion of common measures of food
Approximate measure and weight 1 oz 1 lb
28.35 g = 453.6 g — E F
19.45 58
241 3.83 4.58 0.01 0.00 0.48
1 10
1.58
0.03
26
311 26 923
3,860 61 32 73, 21 0 10 0. 00 7. 71
145
16 154
0.0 0.0 0.002 0.032 0.012 0.191 0.104 1.660
25.27
0.07 1.13 1.03 16.51 0.48 7.62 2.15 34.34 0.17 2.68 1.98 31.66
0.50 7.94 0.43 6.89 0.04 0.64
0.41
419
0.008 0.122 0.103 1.656 0.065 1.043 0.169 2.699 0.165 2.640 0.042 0.676
0.111 1.7 78 0.061 0.980 0.096 1.533 0.287 4.600 0.042 0.676 0.314 5.026 0.276 4.414 0.422 6,745 0.671 10.732 0.402 6.437 0.153 2.454
Amount in edible portion of 1 pound of food as purchased
Refute: Bone and hard tissue 66%
105 67 313 ,311
20. 82 24. 86 0 03 0. 00 2 62
49
5 52
0.0 0.011 0.065 0.564
8.58
0.39 5.61 2.59
11.66 0.91
10.75
2.70 2.34 0.22
0.14
142
0.042 0.562 0.354 0.916 0.896 0.229
0.604 0.333 0.521 1.562 0.229 1,706 1.49^ 2.290 3.644 2.185 0.833
1 Values based on data from fresh cooked feet.
AH-8-10 (1981) NDB No. 10132
PORK. CURED, HAM AND CHEESE LOAF OR ROLL Page 163
Amount in 100 grams, edible portion Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: Water . . .
Food energy
Protein (NX 6.25).
g ■ kcal íkca
y kj
Vitamin A •
Total lipid (fat) g Carbohydrate, total g Fiber g
Ash g
MINERALS: Calcium mg iron mg
Magnesium mg
Phosphorus mg Potassium mg Sodium mg
Zinc mg
Copper m¿.
Manganese mg
VITAMINS: Ascorbic acid ? mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg Vitamin Bg mg
Folacin mcg
Vitamin B^2 "»^^ ÍRE. \w.
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g
12:0 g
14:0 g
16:0 g 18:0 g
Monounsaturated, total. . . g
16:1 g 18:1 g 20:1 g
22:1 g
Polyunsaturated, total . . . g
18:2 g
18:3 g 18:4 g
20:4 g 20:5 22:5 22:6 g
Cholesterol mg
Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g
Leucine« g
Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g Valine g Arginine g
Histidine g
Alanine g
Asparticacid g
Glutamicacid g Glycine g
Proline g Serine g
g
57.91 259
1,082 16.62 20.21 1.43
3.83
.91 58 0.
16 253 294
1,343 2.00 0.075 0.027
25.1 0.601 0.187 3.452 0.524 0.26
0.81
7.51
.08
.08
.42
.57
.36 9.26 0.72 8.54
2.19 1.91 0.27
57
0.207 0.719 0.754 1.353 1.508 0.439 0.235 0.691 0.560 0.802 1.119 0.677 0.911 1.552 2.626 0.748 0.787 0.672
Standard error
0.817
0.296 0.935
0.070
4.022 0.109 0.350 17.467 10.457 16.475 0.109 0.009 0.002
1.381 0.031 0.012 0.230 0.111 0.019
0.027
0.020 0.021 0.016 0.179 0.092
0.054 0.379
0.136 0.048
3.666
Number of samples
Approximate measure and weight Refuse: 0 2 slices 1 slice or = 56.7 g 1 oz = 28.35 g^ E P
32 .84 147 613
9 43 11 .46 0 81
2 17
33 0 52 9
143 166 762
1 13 0 043 0 015
14 2 0 341 0 106 1. 957 0, 297 0. 15
0.46
4.26
0.04 0.05 0.24 2.59 1.34 5.25 0.41 4.84
1.24 1.09 0.15
33
16.42 73
307 4.71 5.73 0.40
1.08
16 0. 5
72 83
381 0, 0. 0.
26
57 021 008
7.1 0.170 0.053 0.979 0.149 0.07
0.23
2.13
0.02 0.02 0.12 1.30 0.67 2.62 0.20 2.42
0.62 0.54 0.08
16
0.117 0.059 0.408 0.204 0.428 0.214 0.767 0.384 0.855 0.428 0.249 0.124 0.133 0.067 0.392 0.196 0.318 0.159 0.455 0.227 0.634 0.317 0.384 0.192 0.517 0.258 0.880 0.440 1.489 0.744 0.424 0.212 0.446 0.223 0.381 0.191
262.69 1,173 4,907
75.40 91.68 6.48
17.35
.15 263
4. 72
1,145 1,332 6,093
9.07 0.340 0.122
114.0 2.726 0.848
15.658 2.377 1.18
3.66
34.07
0.34 0.37 1.91
20.73 10.71 41.98 3.27
38.71
9.92 8.68 1.24
260
.939
.261
.420
.137
.840
.991 1.066 3.134 2.540 3.638 5.076 3.071 4.132 7.040
11.912 3.393 3.570 3.048
^ Weight applies to slice, which is 4 by 4 by 3/32 in. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added
ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label.
AH-8-10 (1981) NDB No. 10154
PORK, CURED, HAM AND CHEESE SPREAD Page 164
Nutrients and units Amount in 100 grams, edible portion
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight
1 tbsp 1 oz = 15 g 28.35 g
— F
Amount in edible portion of 1 pound of food as purchased
Refuse: 0
PROXIMATE: Water. . .
Food energy
g ' I kcal
\ kj Protein {NX6.25).... g Total lipid (fat) g Carbohydrate, total g Fiber g
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg Potassium mg
Sodium mg
Zinc mg
Copper rng
Manganese mg
VITAMINS: Ascorbic acid^ mg
Thiamin mg Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin B5 mg Folacin meg
Vitamin B^2 "'^g IRE. \iu :
LIPIDS: Fatty acids:
Saturated, total g
Vitamin A ■
59.13 245
1,025 16.18 18.53 2.27
3.90
.76 217
0. 18
495 162
1,196 2.25 0.090 0.036
7.0 0.318 0.220 2.153 0.590 0.13
0.73
8.62
0.375
0.165 0.382
0.041
7.952 0.207 0.479 11.287 14.509 45.958 0.179 0.049
2.136 0.013 0.011 0.226
0.013
0.171
8.87 37
154 2.43 2.78 0.34
0.59
.11 33 0. 3
74 24
179 0.34 0.014 0.005
1.1 0.048 0.033 0.323 0.089 0.02
0.11
1.29
0.28 0.36 1.11 4.49 2.11 7.08 0.77 6.31
1.38 1.23 0.15
61
0.037 0.047 0.068 0.170 0.182
0.049 0.286
0.116 0.041
3.189
0.04 0.05 0.17 0.67 0.32 1.06 0.12 0.95
0.21 0.18 0.02
16.76 69
291 4.59 5.25 0.64
1.11
.22 62 0. 5
140 46
339 0.64 0.026 0.010
2.0 0.090 0.062 0.610 0.167 0.04
0.21
2.44
0.08 0.10 0.31 1.27 0.60 2.01 0.22 1.79
0.39 0.35 0.04
17
268.19 1.111 4,650
73.39 84.05 10.27
17.69
984 3.45
82 2,245
735 5,425
10.21 0.408 0.163
31.8 1.442 0.998 9.766 2.676 0.59
3.31
39.10
1.27 1.63 5.03
20.37 9.57
32.11 3.49
28.62
6.26 5.58 0.68
277
4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total
16:1
18:1
20:1
22:1
Polyunsaturated, total
18:2
18:3 18:4
20:4
20:5
22:5
22:6 Cholesterol mg
Phytosterols mg AMINO ACIDS:
Tryptophan g
Threonine g Isoleucine g
Leucine« g Lysin^ g Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Asparticacid g
Glutamicacid g Glycine g Proline g
Serine g
^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label.
AH-8-10 (1981) NDB No. 10155
PORK, CURED, HAM, BONELESS. EXTRA LEAN AND REGULAR, Unheated^ Page 165
Product is fully cooked as purchased.
Nutrients and uniu Amount in 100 grams, edible portion
Standard error
Amount in edible portion of common measures of food
Approximate meanire and weight 1 slice = 28.35 g2 1 c = 140 g £ p
Amount in edible portion of 1 pound of food as purchased
Refute: 0
PROXIMATE: Water g >
Food energy 1 , .
Protein (NX 6,25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid ^ mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg Vitamin B^2 ^^^
Vitamm A |
LIPIDS: Fatty acids:
Saturated, total g 4:0 6:0 8:0
10:0 12:0 14:0. 16:0 18:0
Monounsaturated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS:" Tryptophan g Threonine g Isoleucine g Leucine» g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
66.92 162 680
18.26 8.39 2.28 0.00 4.15
7 0.90
la 236 297
1,278 2.05 0.089 0.032
27.2 0.889 0.240 5.090 0.454 0.38 3 0.80
2.70
0.02 0.02 0.12 1.70 0.86 3.94 0.34 3.60
0.93 0.81 0.12
53
0.219 0.811 0.800 1.448 1.547 0.482 0.274 0.788 0.598 0.791
.186
.653
.077
.729
.975 0.949 0.779 0.747
0.297
0.157 0.339
0.102
1.850 0.067 0.755 7.327 6.227
31.577 0.070 0.006 0.002
1.687 0.033 0.009 0.178 0.071 0.023
0.054
0.004 0.003 0.008 0.107 0.051
0.016 0.238
0.048 0.016
2.497
147
147 42
30
6 28 28 31 70 74 27 26 9
22 28 27 27 10 27
26
20 18 22 22 22
22 22
22 22
19
18.97 46
193 5.18 2.38 0.65 0.00 1.18
.26 2 0. 5
67 84
362 0.58 0.025 0.009
7.7 0.252 0.068 1.443 0.129 0.11 1 0.23
0.77
0.01 0.00 0.03 0.48 0.24 1.12 0.10 1.02
0.26 0.23 0.03
15
93.69 227 952 25.56 11.75 3 0 5
20 00 81
10 1.26
25 330 415
1,789 2.88 0.125 0.045
38.0 1.245 0.336 7.126 0.636 0.54 5 1.12
3.79
0.03 0.02 0.17 2.37 1.20 5.51 0.48 5.03
1.30 1.13 0.17
74
2 0.062 0.307 10 0.230 1.135 10 0.227 1.120 10 0.411 2.027 10 0.439 2.166 10 0.137 0.675 2 0.078 0.384
10 0.223 1.103 10 0.170 0.837 10 0.224 1.107 10 0.336 1.660 10 0.185 0.914 10 0.305 1.508 10 0.490 2.421 10 0.843 4.165 10 0.269 1.329 10 0.221 1.091 10 0.212 1.046
303. 56 737
3,084 82. 80 38. 07 10. 36 0. 00
18. 82
32 4 09
81 1,071 1,346 5,797
9 32 0 404 0 145
123 2 4 033 1 089
23 088 2 059 1 74
16 3 .62
12.27
0.09 0.07 0.54 7.69 3.88
17.87 1.56
16.31
4.20 3.65 0.55
241
0.993 3.679 3.629 6.568 7.017 2.186 1.243 3.574 2.713 3.588 5.380 2.962 4.885 7.843
13.495 4.305 3.534 3.388
^ Includes data for hams with added water. 2 Weight applies to slice, which is 6-1/4 by 4 by 1/16 in. ^^„+,4„ ;,HHnH 3 Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added
ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label. "* Values based on data for unheated and reheated arm picnics and hams.
AH-8-10 (1981) NDB No. 10182
PORK, CURED, HAM, BONELESS, EXTRA LEAN AND REGULAR, Roasted Page 166
Product is fully cooked as purchased.
Nutrients and units
PROXIMATE: Water . . . • g '
I kcal \ kj
mg
Food energy
Protein (NX 6.25) . . Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium Iron Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc m^ Copper mg Manganese mg
VITAMINS: Ascorbic acid ? mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg Vitamin B12 meg
IRE. Vitamin A •
\IU . LIPIDS:
Fatty acids: Saturated, total. . .
4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total 16:1 ..'.... 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol mg Phytosterols n.
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine' g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamicacid g Glycine g Proline g Serine •. g
Amount in 100 grams, edible portion
65.75 165 690 21.97 7.66 0.50 0.00 4.11
1.40 19
248 362 ,385
2.63 0.119 0.046
22 0 0 5 0 0 3 0.68
0 739 280 324 597 35
2.61
0.03 0.02 0.13 1.57 0.86 3.74 0.37 3.37
1.07 0.90 0.17
57
0.243 0.901 0.888 1.607 .718 .535 .304 .875 .664 378
1.316 0.726 1.196 1.919 3.303 1.053 0.865 0.830
Standard Number of samples
0.096
0.280
0.005
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz
= 85 g^ 1 c = 140 g — E F
55.89 140 586 18.67 6.51 0.43 0.00 3.50
7 1.19
16 211 308
1,177 2.24 0.101 0.039
18.7 0.628 0.238 4.525 0.507 0.29 3 0.58
2.22
48
92.06 231 966 30.75 10.73 0.71 0.00 5.76
11 1.95
26 347 507
1,938 3.68 0.167 0.064
30.8 1.035 0.392 7.454 0.836 0.48 5 0.95
3.65
0.02 0.04 0.02 0.03 0.11 0.18 1.34 2.20 0.73 1.21 3.17 5.23 0.31 0.52 2.86 4.71
0.91 1.50 0.77 1.26 0.14 0.24
80
0.207 0.340 0.766 1.261 0.755 1.243 1.366 2.250 1.460 2.405 0.455 0.749 0.258 0.426 0.744 1.225 0.564 0.930 0.746 1.229 1.119 1.842 0.617 1.016 1.017 1.674 1.631 2.687 2.808 4.624 0.895 1.474 0.735 1.211 0.706 1.162
Amount in edible portion of 1 pound of food as purchased
Refuse: 0
298.26 748
,129 99.63 34.76 2.29 0.00
18.66
.33 37 6.
85 1,126 1,641 6,280
11.93 0.540 0.209
99.9 3.352 1.270
24.150 2.70Ö 1.57
15 3.08
11.83
0.12 0.09 0.57 7.14 3.91
16.94 1.67
15.27
4.86 4.10 0.76
258
.102
.087
.028
.289
.793
.427
.379
.969 3.012 3.983 5.969 3.293 5.425 8.705
14.982 4.776 3.924 3.765
^ Yield from 3.5 oz (99 g) unheated product. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added
ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label.
AH-8-10 (1981) NOB No. 10183
PORK, CURED. HAM. BONELESS. EXTRA LEAN (approx. 5% fat). Unheated^ Page 167
Product is fully cooked as purchased.
Nutrients and units
Amount in 100 grams, edible portion
Mean
— B —
Standard error
Number of samples
AniK>unt in edible portion of common measures of food
Approximate measure and weight
1 slice = 28.35 g^ 1 c = 140 g E F
Amount in edible portion of 1 pound of food as purchased
Refuse: 0
PROXIMATE: Water . . . ^ • Food energy |
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS:
Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid 3. mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg Vitamin B-|2 meg
[RE. Vitamin A
\IU .
LIPIDS:
Fatty acids: Saturated, total g
4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMI NO ACIDS:'*
Tryptophan g Threonine g Isoleucine g Leucine> g Lysine g Methionine g Cystine g Phenylalanlne g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamic acid g Glycine g Proline g Serine g
1
70.52 131 548
19.35 4.96 0.97 0.00 4.21
.76 7 0.
17 218 350 ,429
1.93 0.074 0.033
26 0 0 4
3 932 223 838
0.466 0.46 4 0.75 0 0
1.62
0.02 0.01 0.08 1.01 0.51 2.35 0.22 2.13
0.48 0.43 0.05
47
0.232 0.860 0.848 1.535 1.640 0.511 0.291 0.836 0.634 0.839 1.257 0.693 1.142 1.832 3.154 1.006 0.826 0.792
0.281
0.192 0.343
0.131
0.577 0.055 0.514
10.273 7.987
41.219 0.061 0.008 0.003
1.605 0.040 0.008 0.141 0.063 0.053 1.050 0.036
0.005 0.003 0.007 0.094 0.052
0.020 0.173
0.033 0.009
2.495
57
57 32
21
4 19 19 19 15 19 19 19 5
15 19 19 19 7
19 4
19
13 11 15 15 15
15 15
15 15
12
19. 99 37
155 5 48 1 41 0 27 0 00 1 19
2 0 22 5
62 99
405 0 55 0 021 0 009
7 4 0 264 0 063 1 372 0 132 0 .13 1 0 .21 0 0
0.46
0.00 0.00 0.02 0.29 0.14 0.67 0.06 0.60
0.14 0.12 0.01
13
98.73 183 768 27.09 6.94 1.35 0.00 5.89
10 1.07
23 306 489 ,000
2.70 0.104 0.046
36.8 1.305 0.312 6.773 0.652 0.64 5 1.05 0 0
2.27
0.02 0.02 0.11 1.41 0.71 3.29 0.30 2.98
0.67 0.60 0.07
66
2 0.066 0.325 10 0.244 1.204 10 0.240 1.187 10 0.435 2.149 10 0.465 2.296 10 0.145 0.715 2 0.082 0.407
10 0.237 1.170 10 0.180 0.88^8 10 0.238 1.175 10 0.356 1.760 10 0.196 0.970 10 0.324 1.599 10 0.519 2.565 10 0.894 4.416 10 0.285 1.408 10 0.234 1.156 10 0.225 1.109
319.89 594
2,487 87.76 22.48 4.38 0.00
19.09
32 3.46
75 991
1,586 6,480
8.73 0.336 0.150
119.1 4.228 1.012
21.945 2.114 2.
17 3. 0 0
09
40
7.35
0 08 0 06 0 .34 4 .57 2 .30
10 .65 0 .98 9 .66
2 .19 1 .96 0 .23
214
1.052 3.901 3.847 6.963 7.439 2.318 1.320 3.792 2.876 3.806 5.702 3.143 5.180 8.310
14.307 563 747 593
Includes data for hams with added water. ^ Weight applies to slice, which is 6-1/4 by 4 by 1/16 in. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added
ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label. '* Values based on data for unheated and reheated arm picnics and hams. AH-8-10 (1981)
NDB No. 10133
PORK. CURED. HAM. BONELESS. EXTRA LEAN (approx. 5% fat). Roasted Page 168
Product is fully cooked as purchased.
Amount in 100 grams, edible portion Nutrients and units
PROXIMATE: Water . . .
Food energy
g ' íkcal
\ kj . Protein (NX 6.25) g . Total lipid (fat) g .
Carbohydrate, total g . Fiber g .
Ash g .
MINERALS: Calcium mg.
Iron mg.
Magnesium mg.
Phosphorus mg.
Potassium mg.
Sodium mg.
Zinc mg. Copper mg.
Manganese mg.
VITAMINS:
Ascorbic acid^. mg.
Thiamin mg.
Riboflavin mg.
Niacin mg.
Pantothenic acid mg.
Vitamin B5 mg. Folacin meg
Vitamin B^2 ""^g
Vitamin A { nr
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g
14:0 g
16:0 g 18:0 g
Monounsaturated, total. . . g
16:1 g 18:1 g 20:1 g
22:1 g
Polyunsaturated, total . . . g 18:2 g
18:3 g
18:4 g
20:4 g 20:5 g 22:5 . . ^ g 22:6 g
Cholesterol mg
Phytosterols mg
AMI NO ACIDS: Tryptophan g
Threonine g Isoleucine g
Leucine g Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g
Arginine g
Histidine . . . . g Alanine g
Aspartic acid g
Glutamicacid g Glycine g Proline g
Serine g
145 607 20.93 5.53 1.50 0.00 4.37
8 1.48
14 196 287 ,203
2.88 0.079 0.054
21.0 0.754 0.202 4.023 0.403 0.40 3 0.65 0 0
1.81
0.02 0.02 0.09 1.12 0.57 2.62 0.24 2.38
0.54 0.48 0.06
53
0.251 0.931 0.918 1.661 1.775 0.553 0.315 0.904 0.687 0.908 1.360 0.750 1.236 1.983 3.413 1.088 0.894 0.857
Standard error
0.200
0.650
0.007
Anwunt in edible portion of common measures of food
Approximate measure and weight
3 oz = 85 gi 1 c = 140 g E F
57.52 123 516 17.79 4.70 1.28 0.00 3.71
7 1.26
12 167 244
1,023 2.45 0.067 0.046
17.9 0.641 0.172 3.420 .343 .34
55
1.54
45
94.74 203 850 29.31 7.74 2.10 0.00 6.11
11 2.
20 275 402
1.684 4. 0. 0.
07
03 111 076
29.4 1.056 0.283 5.632 0.564 0.56 5 0. 0 0
91
2.53
0.02 0.03 0.01 0.02 0.07 0.12 0.96 1.57 0.48 0.79 2.23 3.67 0.21 0.34 2.02 3.33
0.46 0.75 0.41 0.67 0.05 0.08
74
0.213 0.351 0.791 1.303 0.780 1.285 1.412 2.325 1.509 2.485 0.470 0.774 0.268 0.441 0.768 1.266 0.584 0.962 0.772 1.271 1.156 1.904 0.638 1.050 1.051 1.730 1.686 2.776 2.901 4.778 0.925 1.523 0.760 1.252 0.728 1.200
Amount in edible portion of 1 pound of food as purchased
Refuse:0
306.95 658
2,753 94.96 25.08 6.81 0.00
19.80
36 6.71
65 890
1,301 5,457
13.06 0.358 0.245
95.3 3.420 0.916
18.248 1. 1.
15 2. 0 0
828 83
94
8.21
0.09 0.07 0.39 5.10 2.57
11.88 1.10
10.78
2.44 2.19 0.25
240
1.139 4.223 4.164 7.534 8.051
.508
.429
.101
.116
.119
.169
.402 5.6O6 8.995
15.481 4.935 4.055 3.887
^ Yield from 3.4 oz (96 g) unheated product. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added
ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label.
AH-8-10 (1981) NDB No. 10134
PORK, CURED. HAM, BONELESS. REGULAR (approx. 11% fat). Unheated^ Page 169
Product is fully cooked as purchased.
Nutrients and units Amount in 100 grams, edible portion
Mean
— B —
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 1 slice
= 28.35 g^ 1 c = 140 g E F
Amount in edible portion of 1 pound of food as purchased
Refuse:0
PROXIMATE: Water g .
„A i ^'^"^ Food energy i . .
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid ! mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg Vitamin 8^2 ^f^S
IRE. Vitamin A • \lU.
LIPIDS: Fatty acids:
Saturated, total. . . 4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMI NO ACIDS:'' Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamic acid g Glycine g Proline g Serine g
64.64 182 763 17.56 10.57 3.11 0.00 4.11
7 0.
19 247 332
,317 2, 0.
99
14 099
0.031
27.7 0.863 0.252 5.251 0.447 0.34 3 0.83 0 0
3.39
0.02 0.02 0.15 2.13 1.08 4.95 0.43 4.52
1.21 1.04 0.17
57
0.211 0.781 0.770 1.394 1.489 0.464 0.264 0.759 0.576 0.762 1.141 0.629 1.037
664 863 913 750 719
0.451
0.226 0.510
0.144
3.000 0.103 1.190
10.045 22.680 99.870
109 008 002
2.561 0.048 0.013 0.276 0.110 0.014
0.085
0.006 0.005 0.012 0.164 0.077
0.022 0.373
0.076 0.025
3.761
90
90 10
2 9 9
12 10 10 8 7 4
7 9 8 8 3 8
18.33 52
216 4.98 3.00 0.88 0.00 1.17
.28 2 0. 5
70 94
373 0.61 0.028 0.009
7.9 0.245 0.071 1.489 0.127 0.10 1 0.23 0 0
0.96
0.01 0.00 0.04 0.60 0.31 1.40 0.12 1.28
0.34 0.30 0.05
16
90.50 255
1,068 24.59 14.80 4.36 0.00 5.75
10 1.39
26 346 465
1,844 2.99 0.139 0.043
38.8 1.208 0.353 7.351 0.626 0.47 5 1.16 0 0
4.75
0.03 0.02 0.20 2.99 1.51 ,93 ,60 .33
1.69 1.46 0.23
80
2 0.060 0.295 10 0.221 1.093 10 0.218 1.078 10 0.395 1.952 10 0.422 2.085 10 0.132 0.650 2 0.075 0.370
10 0.215 1.063 10 0.163 0.806 10 0.216 1.067 10 0.323 1.597 10 0.178 0.881 10 0.294 1.452 10 0.472 2.330 10 0.812 4.008 10 0.259 1.278 10 0.213 1.050 10 0.204 1.007
293.21 827
3 ,462 79.67 47.95 14.13 0.00
18.64
32 4.50
85 1 ,122 1 ,508 5 ,974
9.69 0.449 0.141
125.7 3.915 1.143
23.819 2.028 1.52
15 3.75 0 0
15.40
0.10 0.08 0.66 9.68 4.89
22.45 1.93
20.52
5.48 4.73 0.76
259
0.957 3.543 3.493 6.323
.754
.105
.198
.443
.613 3.456 5.176 2.853 4.704 7.548
12.987 4.141 3.402 3.261
^ Includes data for hams with added water. ^ Weight applies to slice, which is 6-1/4 by 4 by 1/16 in. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added
ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label. "* Values based on data for unheated and reheated arm picnics and hams. AH-8-10 (1981)
NDB No. 10135
PORK, CURED, HAM, BONELESS, REGULAR (approx. 11% fat). Roasted Page 170
Product is fully cooked as purchased.
Nutrients and units Amount in 100 grams, edible portion
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight
3 oz == 85 ¿ 1 c = 140 g
Amount in edible portion of 1 pound of food as purchased
Refuse:0
PROXIMATE: Water g .
Food energy | ,
Protein (NX 6.25) g Total lipid (fat) g
Carbohydrate, total g Fiber g
Ash g
MINERALS: Calcium mg Iron mg
Magnesium mg
Phosphorus mg Potassium mg
Sodium mg
Zinc mg
Copper mg
Manganese mg VITAMINS:
Ascorbic acid^. mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg Vitamin B5 mg Folacin meg
Vitamin B^2 *"<^S
Vitamin A I///
LIPIDS: Fatty acids:
Saturated, total g 4:0
6:0 8:0
10:0
12:0
14:0
16:0
18:0
Manounsaturated, total
16:1
18:1
20:1
22:1
Polyunsaturated, total
18:2
18:3
18:4
20:4
20:5
22:5 22:6
Cholesterol mg
Phytosterols mg
AMINO ACIDS: ^ Tryptophan g
Threonine g Isoleucine g
Leucine . .- g Lysine g Methionine g Cystine g
Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Asparticacid g Glutamicacid g
Glycine g Proline g
Serine g
64.54 178 744 22.62 9.02 0.00 0.00 3.96
.34 8 1.
22 281 409
1,500 2.47 0.145 0.041
22.7 0.730 0.330 6.150 0.720 0.31
0.70 0 0
3.12
0.03 0.02 0.15
86 05 44 45
4.00
1.41 1.17 0.24
59
0.238 0.882 0.870 1.574 1.682 0.524 0.298 0.857 0.651 0.860 1.289 0.711 1.171 1.879 3.234 1.032 0.847 0.813
0.586
0.669 0.619
0.234
0.333 0.093 0.335 5.034
15.300 86.297
0.197 0.016 0.007
904 046 035 126 057
0.052
0.113
0.013 0.006 0.018 0.114 0.076
0.057 0.234
0.076 0.082
3.383
54.86 151 633 19.23 7.66 0.00 0.00 3.36
7 1.
18 239 348
1,275 2. 0. 0.
14
10 123 035
19.3 0.621 0.281 5.228 0.612 0.26
59
2.65
0.03 0.02 0.13 1.58 0.89 3.78 0.38 3.40
1.20 1.00 0.20
50
90.36 249
1.042 31.67 12.62 0.00 0.00 5.54
12 1.88
30 393 573
2,100 3.46 0.203 0.057
31.7 1.022 0.462 8.610 1.008 0.43
0.98 0 0
4.36
0.04 0.03 0.21 2.60 1.47 6.22 0.63 5.59
1.98 1.64 0.34
83
2 0.202 0.333 10 0.750 1.235 10 0.740 1.218 10 1.338 2.204 10 1.430 2.355 10 0.445 0.734 2 0.253 0.417
10 0.728 1.200 10 0.553 0.911 10 0.731 1.204 10 1.096 1.805 10 0.604 0.995 10 0.995 1.639 10 1.597 2.631 10 2.749 4.528 10 0.877 1.445 10 0.720 1.186 10 0.691 1.138
292.75 807 .377 102.60 40.90 0.00 0.00
17.94
.09 38 6.
98 1.275 1.857 6.803
11.22 0.658 0.186
102.8 3.311 1.497
27.896 3.266 1.41
3.16 0 0
14.14
0.15 0.10 0.69 8.44 4.76
20.16 2.04
18.12
6.40 5.31 1.09
269
1.080 4.001 3.946 7.140 7.630 2.377 1.352 3.887 2.953 3.901 5.847 3.225 5.312 8.523
14.669 4.681 3.842 3.688
^ Yield from 3.5 oz (100 g) unheated product. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added
ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label.
^ Values based on data for unheated and reheated arm picnics and hams. AH-8-10 (1981)
NDB No. 10136
PORK, CURED. HAM. EXTRA LEAN AND REGULAR. Canned, unheated^ ^ Page 171
Product is fully cooked as purchased.
Amount in 100 grams, edible portion Nutrients and units
PROXIMATE: Water . . .
(kcal Food energy
Protein (NX 6.25) . . Total lipid (fat) g
Carbohydrate, total g Fiber g
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg
Potassium mg
Sodium mg
Zinc mg
Copper mg
Manganese mg
VITAMINS: Ascorbic acid ? mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin B5 mg Folacin meg
Vitamin 8^2 "'^i
Vitamin A {r//
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g
12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g
16:1 g
18:1 g
20:1 g
22:1 g
Polyunsaturated, total ... g
18:2 g
18:3 g
18:4 g
20:4 g 20:5 g 22:5 . r g
22:6 g Cholesterol mg
Phytosterols mg
AMINO ACIDS: Tryptophan g
Threonine g
Isoleucine g
Leucine> g Lysine g
Methionine g
Cystine g Phenylalanine g
Tyrosine g Valine g Arginine g Histidine g
Alanine g
Asparticacid g Glutamicacid g
Glycine g Proline g
Serine g
1
Anwunt in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
Standard Number of Approximate measure and weight Refuse: 0
Mean error samples 1 OZ = 28.35 g 1 c = 140 g
B C D
71.12 0.208 153 20.16 99.56 322.58 144 41 202 653 603 171 844 2,733 17.97 0.086 156 5.09 25.16 81.50 7.46 0.318 34 2.11 10.44 33.83 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 3.57 0.079 30 1.01 5.00 16.21
6 3 2 8 27 0.90 0.044 32 0.26 1.26 4.10
16 0.331 32 5 22 73 207 6.574 32 59 290 939 334 4.817 28 95 468 1,516
1,276 32.532 36 362 1,787 5,789 1.84 0.043 32 0.52 2.57 8.32 0.078 0.006 31 0.022 0.109 0.354 0.024 2 0.007 0.034 0.109
25.2 1.319 25 7.1 35.2 114.1 0.879 0.046 32 0.249 1.231 3.987 0.230 0.005 32 0.065 0.322 1.043 4.585 0.152 32 1.300 6.419 20.798 0.458 0.066 14 0.130 0.641 2.077 0.46 0.038 32 0.13 0.65 2.10 6 3 2 8 26 0.80 0.057 32 0.23 1.13 3.65
2.45
0.02 0.01 0.05 1.60 0.76 3.57 0.29 3.28
0.76 0.68 0.08
38
0.204 0.802 0.773 1.397 1.543 0.468 0.212 0.693 0.589 0.805 1.112 0.710 1.026 1.658 2.653 0.879 0.764 0.698
0.005 0.012 0.102 0.045
0.039 0.179
0.053 0.012
3.689
0.69
0.01 0.00 0.02 0.45 0.22 1.01 0.08 0.93
0.22 0.19 0.02
3.43
0.03 0.02 0.08 2.23
,07 .00 ,41 ,59
11
1.06 0.95 0.11
54
2 0.058 0.286 2 0.227 1.123 2 0.219 1.082 2 0.396 1.956 2 0.437 2.160 2 0.133 0.655 2 0.060 0.297 2 0.196 0.970 2 0.167 0.825 2 0.228 1.127 2 0.315 1.557 2 0.201 0.994 2 0.291 1.436 2 0.470 2.321 2 0.752 3.714 2 0.249 1.231 2 0.217 1.070 2 0.198 0.977
11.11
0.11 0.05 0.24 7.24 3.46
16.20 1.32
14.88
3.45 3.08 0.36
174
0.925 3.638 3.506 6.337 6.999 2.123 0.962 3.143 2.672 3.651 5.044 3.221 4.654 7.521
12.034 3.987 3.466 3.166
Values based on data for total contents of can. ^ Includes data for imported hams. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added
ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label.
AH-8-10 (1981) NOB No. 10184
PORK. CURED. HAM. EXTRA LEAN AND REGULAR. Canned, roasted^ Page 172
Product is fully cooked as purchased.
Nutrients and units Amount in 100 grams, edible portion
Mean
— B —
Standard error
Number of samples
Amount in edible portion of common measures of food
Approxinuite measure and weight 3 oz
= 85 g^ 1 c = 140 g
Amount in edible portion of 1 pound of food as purchased
Refuse: 0
PROXIMATE: Water . . .
Food energy
Protein (NX 6.25) .
g • kcal Ikca
Total lipid (fat) g . Carbohydrate, total g . Fiber g . Ash g .
MINERALS: Calcium Mg. Iron mg. Magnesium mg. Phosphorus mg. Potassium mg. Sodium mg. Zinc mg. Copper mg. Manganese mg.
VITAMINS: Ascorbic acid ? mg. Thiamin mg. Ribofiavin mg. Niacin mg. Pantothenic acid mg. Vitamin Bg mg. Folacin meg Vitamin B^2 "^'^8
IRE. \IU .
LIRIOS: Fatty acids:
Saturated, total g
Vitamin A •
4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol mg Phytosterols mg
AMINO AGIOS: Tryptophan g Threonine g Isoleucine g Leucine« g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
g
g
66.52 167 700 20.94 8.43 0.49 0.00 3.63
7 1.
20 221 351
1,068 2. 0.
07
32 078
0.026
22.9 0.961 0.251 5.032 0.625 0.40 5 0.83
2.81
0.03 0.02 0.09 1.80 0.88 4.06 0.28 3.78
0.90 0.81 0.09
41
0.237 0.934 0.901 1.628 1.799 0.546 0.247 0.807 0.686 0.938 1.296 0.827 1.195 1.933 3.092 1.025 0.891 0.814
0.780
0.213 0.946
0.090
0.097 0.859
14.358 17.375 71.956 0.103 0.007
1.727 0.022 0.010 0.309
0.033
0.032
0.013 0.013 0.010 0.203 0.109
0.027 0.384
0.098 0.024
4.680
56.54 142 595 17.80 7.16 0.41 0.00 3.09
6 0.91
17 188 298 908
1.97 0.066 0.022
19.4 0.817 0.213 4.277 0.531 0.34 4 0.70
2.39
0.02 0.02 0.07 1.53 0.75 3.45 0.24 3.21
0.76 0.69 0.07
34
93.13 234 980 29.31 11.80 0.68 0.00 5.08
10 1.50
27 309 491 ,495
3.25 0.109 0.036
32.0 1.345 0.351 7 0 0 7 1.16
045 875 55
3.94
0.04 0.03 0.12 2.52 1.23 5.69 0.39 5.29
1.26 1.14 0.12
57
0.201 0.332 0.794 1.308 0.766 1.261 1.384 2.279 1.529 2.519 0.464 0.764 0.210 0.346 0.686 1.130 0.583 0.960 0.797 1.313 1.102 1.814 0.703 1.158 1.016 1.673 1.643 2.706 2.628 4.329 0.871 1.435 0.757 1.247 0.692 1.140
301.73 759 ,175 94.97 38.22 2.20 0.00
16.47
31 4.87
89 ,001 ,592 ,845
10.52 0.354 0.118
103.7 4.359 1.139
22.825 2.835 1.79
24 3.76
12.76
0.12 0.08 0.39 8.17 4.00
18.43 1.28
17.16
4.07 3.69 0.39
184
1.075 4.237 4.087 7.385 8.160 2.477 1.120 3.661 3.112 4.255 5.879 3.751 5.421 8.768
14.025 4.649 4.042 3.692
^ Values based on data for total contents of can. ^ Yield from 3.5 oz (98 g) unroasted product. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added
ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label.
AH-8-10 (1981) NOB No. 10185
PORK, CURED, HAM, EXTRA LEAN (approx. 4% fat). Canned, unheated' 2 Page 173
Product is fully cooked as purchased.
Nutrients and units Amount in 100 grams, edible portion
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 1 oz
28.35 g le = 140 g
Anwunt in edible portion of 1 pound of food as purchased
Refuse: 0
PROXIMATE: Water . . .
Food energy ikcal
'\ kj .
mg. mg.
Protein (NX 6.25). • Total lipid (fat) .... Carbohydrate, total . . Fiber
Ash MINERALS:
Calcium Iron Magnesium mg Phosphorus mg Potassium mg. Sodium mg. Zinc mg. Copper mg. Manganese mg.
VITAMINS: Ascorbic acid^. mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin B5 mg. Folacin meg Vitamin B^2 ^f^S
[RE. Vitamin A yw. LIPIDS:
Fatty acids: Saturated, total....
4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total. 16:1 18:1 20:1 22:1 .
Polyunsaturated, total . 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g
Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
73.52 120 502 18.49
56 00 00
3.63
.94 6 0.
17 224 364 ,255
1.93 0.084 0.025
26.9 0.836 0.230 5.302 0.492 0.45 6 0.82 0 0
1.51
0.01 0.01 0.06 0.96 0.47 2.21 0.17 2.04
0.39 0.36 0.03
38
.210
.826
.796
.438
.589
.482
.219
.713
.607 0.829 1.145 0.731 1.056 1.707 2.731 0.905 0.787 0.719
0.132
0.066 0.195
0.062
0.048 0.405 9.122 6.582
39.413 0.052 0.007 0.005
1.000 0.026 0.004 0.227 0.092 0.035
0.057
0.005 0.003 0.009 0.050 0.041
0.019 0.120
0.018 0.007
5.000
130
130 22
22
1 21 21 21 17 21 21 20 2
18 21 21 21 6
21
21
20.84 34
142 5.24 1.29 0.00 0.00 1.03
.27 2 0. 5
63 103 356
0.55 0.024 0.007
7.6 0.237 0.065 1.503 0.139 .13
23
0.43
0.00 0.00 0.02 0.27 0.13 0.63 0.05 0.58
0.11 0.10 0.01
11
102.92 168 703 25.89
38 00
0.00 5.08
8 1.32
24 313 510
1.757 2.70 0.118 0.035
37.6 1.170 0.322 7.423
689 63
1.15 0
2.11
0.01 0.01 0.08 1.34 0.66 3.09 0.23 2.86
0.55 0.50 0.04
53
2 0.060 0.294 2 0.234 1.156 2 0.226 1.114 2 0.408 2.013 2 0.450 2.225 2 0.137 0.675 2 0.062 0.307 2 0.202 0.998 2 0.172 0.850 2 0.235 1.161 2 0.325 1.603 2 0.207 1.023 2 0.299 1.478 2 0.484 2.390 2 0.774 3.823 2 0.257 1.267 2 0.223 1.102 2 0.204 1.007
333.46 545
2,279 83.88 20.68 0.00 0.00 16.45
27 4.28
77 1,016 1,652 5,692
8.75 0.381 0.113
122.0 3.792 1.043
24.050 2.232 2.05
26 72
6.84
0.04 0.03 0.27 4.35 2.15
10.02 0.75 9.26
1.77 1.63 0.15
172
0.953 3.747 3.611 6.523 7.208 2.186 0.993 3.234 2.753 3.760 5.194 3.316 4.790 7.743
12.388 4.105 3.570 3.261
^ Values based on data for total contents of can. ^ Includes data for imported hams. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added
ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label.
AH-8-10 (1981) NDB No. 10137
PORK. CURED, HAM. EXTRA LEAN (approx. 4% fat). Canned, roasted^ Page 174
Product is fully cooked as purchased.
Nutrients and units Amount in 100 grams, edible portion
Standard error
Amount in edible portion of common measures of food
Approximate measure and weight
3 oz = 85 g2 1 c = 140 g — E F
Amount in edible portion of 1 pound of food as purchased
Refuse: 0
PROXIMATE: Water g .
Food energy | ,
Protein (NX 6.25) g. Total lipid (fat) g Carbohydrate, total g Fiber g . Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid ^. mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Folacin meg
Vitamin B^2 "'^^
Vitamin A \ui
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Glutamlcacid g Glycine g Proline g Serine g
69.45 136 570 21.16 4.88 0.52 0.00 4.00
6 0.92
21 209 348
1,135 2.23 0.050 0.024
27.5 1.035 0.247 4.892 .570 .45
71
1.60
0.05 1.07 0.48 2.49 0.19 2.30
0.44 0.39 0.05
30
0.240 0.944 0.911 1.645 1.818 0.552 0.250 0.816 0.694 0.948 1.310 0.836 1.208 1.953 3.124 1.036 0.900
0.463
0.192 0.475
0.122
131 291
21.825 25.905
100.706 0.149 0.004
327 023 013 084
0.048
0.013
004 009
0.009
014 009
0.027 0.009
0.500
0.823
^ Values based on data for total contents of can. ^ Yield from 3.4 oz (96 g) unroasted product. ^ Values based on data for products containing added ascorbic acid or
ascorbic acid or sodium ascorbate and their ascorbic acid content would
59.03 116 485 17.98
4 0 0 3
14 44 00 40
5 0,
18 178 296 965
1, 0,
78
89 043
0.020
23.4 0.880 0.210 4.158 0.485 0.38 5 0. 0 0
60
1.36
0.04 0.91 0.41 2.11 0.16 1.96
0.37 0.33 0.04
25
97.23 191 798 29.62 6.83 0.73 0.00 5.60
8 1.29
29 293 487 ,589
3, 0 0,
12 070 034
5 449 346 849 798
38. 1. 0. 6. 0. 0.62 7 0.99 0 0
2.25
0.07 1.50 0.67 3.48 0.26 3.22
0.61 0.55 0.06
41
0.204 0.336 0.802 1.322 0.774 1.275 1.398 2.303 1.545 2.545 0.469 0.773 0.213 0.350 0.694 1.142 0.590 0.972 0.806 1.327 1.114 1.834 0.711 1.170 1.027 1.691 1.660 2.734 2.655 4.374 0.881 1.450 0.765 1.260 0.700 1.152
315.03 618 ,587 95.96 22.11 2.35 0.00
18.14
.17 27 4.
95 948
1,577 5,148
10.09 0.227 0.109
124.7 4.695 1.120
22.190 2.586 2.02
24 3.21 0 0
7.28
0.22 4.87 2.19
11.29 0.84
10.44
1.98 1.77 0.20
134
1.089 4.282 4.132 7.462 8.246 2.504 1.134 3.701 3.14a 4.300 5.942 3.792 5.479 8.859
14.170 4.699 4.082 3.733
sodium ascorbate. Some products may not contain added be negligible; refer to ingredient listing on label.
AH-8-10 (1981) NDB No. 10138
PORK. CURED. HAM, REGULAR (approx. 13% fat). Canned, unheated^ Page 175
Product is fully cooked as purchased.
Nutrients and units Amount in 100 grams, edible portion
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight
1 OZ 28.35 g 1 c = 140 g
— E F
Amount in edible portion of 1 pound of food as purchased
Refuse:0
PROXIMATE: Water . . .
Food energy
g • I kcal \ kj .
Protein (NX 6.25) g . Total lipid (fat) g .
Carbohydrate, total g . Fiber g .
Ash g .
MINERALS: Calcium mg. Iron mg. Magnesium mg.
Phosphorus mg. Potassium mg.
Sodium mg.
Zinc mg.
Copper mg.
Manganese mg.
VITAMINS: Ascorbic acid^. mg.
Thiamin mg.
Riboflavin mg.
Niacin mg.
Pantothenic acid mg. Vitamin B5 mg.
Folacin meg
Vitamin B^^2 meg
Vitamin A j
LIPIDS: Fatty acids:
Saturated, total g
4:0 g 6:0 g 8:0 g
10:0 g
12:0 g
14:0 g
16:0 g 18:0 g
Monounsaturated, total. . . g
16:1 g
18:1 g
20:1 g
22:1 g Polyunsaturated, total . . . g
18:2 g
18:3 g 18:4 g
20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg
Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g
Leucinc' g Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g Valine g Arginine g
Histidine g
Alanine g
Asparticacid g Glutamicacid g
Glycine g
Proline g Serine g
1
66.54 190 794 16.97 12.99 0.02 0.00 3.48
.83 6 0.
14 175 316 ,240
1.66 0.067 0.023
21.9 0.963 0.231 3.218 0.394 0.48
78
4.25
0.06 0.03 0.05 2.81 1.32 6.18 0.54 5.64
1.47 1.29 0.17
39
0.193 0.758 0.731 1.320 1.458 0.443 0.201 0.655 0.557 0.760 1.051 0.671 0.970
.567
.507
.831
.722
.660
0.550
0.217 0.845
0.195
0.091 0.573 7.913 12.002 77.067 0.075 0.012
3.327 0.123 0.011 0.088 0.074 0.088 2.333 0.124
0.012 0.032 0.282 0.105
0.107 0.466
0.151 0.032
4.910
23
26 12
2 11 11 11 4 8
11 11
7 11 11 11 8
11 3
11
18.86 54
225 4.81 3.68 0.01 0.00 0.99
2 0. 4
49 90
352 0. 0. 0.
23
47 019 007
6.2 0.273 0.065 0.912 0.112
14
22
1.21
0.02 0.01 0.01 0.80 0.37 1.75 0.15 1.60
0.42 0.37 0.05
11
93.15 266
1,111 23.76 18.19 0.03 0.00 4.87
8 1.16
20 244 442
1.736 2.32 0.094 0.032
30, 1. 0, 4. 0, 0. 7 1. 0 0
6 348 323 505 552 68
09
5.96
0.08 0.04 0.06 3.93 1.84 8.65 0.75 7.90
2.05 1.81 0.24
55
2 0.055 0.270 2 0.215 1.061 2 0.207 1.023 2 0.374 1.848 2 0.413 2.041 2 0.126 0.620 2 0.057 0.281 2 0.186 0.917 2 0.158 0.780 2 0.215 1.064 2 0.298 1.471 2 0.190 0.939 2 0.275 1.358 2 0.444 2.194 2 0.711 3.510 2 0.236 1.163 2 0.205 1.011 2 0.187 0.924
301.82 861
3,601 76.98 58.93 0.10 0.00
15.76
27 3.76
65 792
1,432 5,625
7.51 0.304 0.104
99. 4.
1 368
1.048 14.597 1.787 2.19
24 3.52 0 0
19.30
0.26 0.11 0.20
12.75 5.97
28.02 2.43
25.59
6.65 5.87 0.78
178
0.875 3.438 3.316 5.988 6.613 2.009 0.912 2.971 2.527 3.447 4.767 3.044 4.400 7.108
11.372 3.769 3.275 2.994
Values based on data for total contents of can. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added
ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label.
AH-8-10 (1981) NDB No. 10139
PORK, CURED, HAM, REGULAR (approx. 13% fat). Canned, roasted' Page 176
Product is fully cooked as purchased.
Nutrients and units
Amount in 100 grams, edible portion
Standard •rror
Number of
Amount in edible portion of common measures of food
Approximate meesure and weight
3 oz = 85 g2 1 c = 140 g E F
Amount in edible portion of 1 pound of food as purchased
Refuse: 0
PROXIMATE: Water g .
_ . / kcal Food energy | .
Protein (NX 6.25) g Total lipid (fat) g
Carbohydrate, total g Fiber g
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg Potassium mg Sodium mg
Zinc mg
Copper mg
Manganese mg VITAMINS:
Ascorbic acid I mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin Bg mg Folacin meg
Vitamin B^ 2 ^^S
Vitamin A \iir
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g
12:0 g 14:0 g
16:0. g 18:0 g
Monounsaturated, total. . . g
16:1 g 18:1 g
20:1 g
22:1 g
Polyunsaturated, total . . . g
18:2 g
18:3 g
18:4 g
20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg
Phytosterols mg AMINO ACIDS:
Tryptophan g
Threonine g Isoleucine g
Leucine« g Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Asparticacid g
Glutamicacid g Glycine g
Proline g Serine g
60.93 226 947 20.53 15.20 0.42 0.00 2.93
8 1.
17 243 357 941
2. 0.
37
50 130
0.029
0 820 260 300 730 30
14 0 0 5 0 0 5 1.06 0 0
5.04
0.03 0.02 0.16 3.19 1.65 7.07 0.47 6.61
1.78 1.62 0.16
62
0.233 0.916 0.883 1.596 1.764 0.535 0.243 0.791 0.673
.920
.271
.811
.172
.895 3.031 1.005 0.874 0.798
2.090
0.500 2.595
0.120
0.333 0.130 0.410 3.160 10.530 82.905 0.090 0.020 0.002
2.345 0.045 0.015 0.885
0.025
0.090
0.013 0.013 0.027 0.590 0.315
0.073 1.116
0.279 0.068
13.570
51.79 192 805 17.45 12.92 0.35 0.00 2.49
.16 7 1.
14 207 304 800
2.13 0.111 0.025
11.9 0.697 0.221 4.505 0.621
26
90
4.28
0.02 0.02 0.13 2.71 1.40 6.01 0.40 5.62
1.52 1.38 0.14
52
85.30 317
1,326 28.74 21.28 0.58 0.00 4.10
12 1.92
24 340 500
1.317 3.50 0.182 0.041
19.6 1.148 0.364 7.420 1.022 0.42 7 1.48 0 0
7.06
0.04 0.03 0.22 4.47 2.31 9.90 0.65 9.25
2.50 2.27 0.23
86
0.198 0.326 0.779 1.282 0.751 1.236 1.357 2.234 1.499 2.470 0.455 0.749 0.207 0.340 0.672 1.107 0.572 0.942 0.782 1.288 1.080 1.779 0.689 1.135 0.996 1.641 1.611 2.653 2.576 4.243 0.854 1.407 0.743 1.224 0.678 1.117
276.38 1.027 4,296
93.10 68.9 5 1.88 0.00
13.29
.21 38 6.
77 1.102 1.620 4.267
11.34 0.590 0.132
63.5 3.720 1.179
24.041 3.311 1.36
24 4.81 0 0
22.86
12 08 70
14.48 7.47
32.08 2.11
29.96
8.09 7.34 0.74
279
1.057 4.155 4.005 7.239 8.002 2.427 1.102 3.588 3.053 4.173 5.765 3.679 5.316 8.596
13.749 4.559 3.964 3.620
^ Values based on data for total contents of can. ^ Yield from 3.6 oz (102 g) unroasted product. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added
ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label. AH-8-10 (1981) NDB No. 10140
PORK, CURED, HAM, CENTER SLICE, COUNTRY-STYLE, SEPARABLE LEAN ONLY, Raw Page 177
Amount in 100 grams, edible portion
Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: Water . . .
Food energy
g • íkcal
\kj Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg Vitamin Bi 2 meg
Vitamin A | '
LIRIOS:! Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine> g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
Standard Number of RefuseiBone and skin 3%, Mean error samples 4 OZ
= 113 g 1 OZ
= 28 35 g fat 12%
u
55.93 0.365 10 63.20 15.86 246.09 195 220 55 857 815 921 231 3.588 27.80 1.028 6 31.41 7.88 122.32 8.32 0.697 6 9.40 2.36 36.59 0.30 0.34 0.09 1.32 0.00 0.00 0.00 0.00 7.65 8.65 2.17 33.67
0.567 0.242 3.881
2.79
0.03 0.02 0.11 1.76 0.86 3.82 0.32 3.50
0.96 0.77 0.09
0.11
0.641 0.161 0.273 0.069 4.386 1.100
3.15
0.12
0.79
0.04 0.01 0.03 0.01 0.12 0.03 1.99 0.50 0.97 0.24 4.32 1.08 0.36 0.09 3.95 0.99
1.08 0.27 0.86 0.22 0.10 0.03
0.03
2.495 1.065
17.076
12.28
0 .15 0 .11 0 .48 7 .75 3 .77
16 81 1 .39
15 .39
4 .22 3 37 0 .40
0.48
^ Values calculated from data for hams cured with brine solution.
AH-8-10 (1981) NDB No. 10141
PORK, CURED, HAM, CENTER SLICE, SEPARABLE LEAN AND FAT, Unheated Page 178
Product is fully cooked as purchased.
Nutrients and units
Amount in 100 grams, edible portion
Standard Number of
Amount in edible portion of common measures of food
Approximate measure and weight
4 oz 1 oz = 113 g = 28.35 g — E F
Amount in edible portion of 1 pound of food as purchased
Refuse:Bone 3%
PROXIMATE Water . .
Food energy
g • (kcal t kj
Protein (NX 6.25) g Total lipid (fat) g
Carbohydrate, total g Fiber g
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg
Potassium mg
Sodium mg
Zinc mg
Copper mg Manganese mg
VITAMINS: Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin Bg mg Folacin meg
Vitamin B^ 2 ^^g ÍRE.
Vitamin A ■ \W.
LIPIDS: Fatty acids:
Saturated, total. . .
4:0
6:0 8:0
10:0
12:0 14:0
16:0
18:0
Monounsaturated, total
16:1
18:1
20:1
22:1
Polyunsaturated, total
18:2
18:3
18:4
20:4
20:5
22:5 22:6
Cholesterol mg
Phytosterols mg
AMI NO ACIDS: Tryptophan g
Threonine g Isoleucine g
Leucine g Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Asparticacid g Glutamicacid g
Glycine g
Proline g
Serine g
g
g
g
63.46 203 848 20.17 12.90 0.05 0.00 3.42
7 0.75
16 215 337
1,386 1.88 0.074 0.031
0.845 0.205 4.809 0.498 0.47 4 0.80 0 0
4.57
0.02 0.03 0.17 2.86 1.47 6.09 0.42 5.61
1.41 0.78 0.14
0.08
54
0.235 0.888 0.871 1.593 1.708 0.523 0.299 0.867 0.649 0.877 1.337 0.705 1.156 1.849 3.177 1.019 0.839 0.805
71.71 229 958 22.79 14.58 0.06 0.00 3.86
.85 8 0.
18 242 380
1,566 2.13 0.084 0.035
0.955 0.232 5.434 0.563 0.53 4 0.90 0 0
5.17
0.09
61
17.99 57
240 5.72 3.66 0.02 0.00 0.97
2 0.21 5
61 95
393 0.53 0.021 0.009
0.240 0.058 1.363 0.141 0.13 1 0.23 0 0
1.30
0.02 0.01 0.03 0.01 0.19 0.05 3.23 0.81 1.67 0.42 6.88 1.73 0.48 0.12 6.34 1.59
1.60 0.40 0.88 0.22 0.15 0.04
0.02
15
0.266 0.067 1.003 0.252 0.984 0.247 1.800 0.452 1.930 0.484 0.591 0.148 0.338 0.085 0.980 0.246 0.733 0.184 0.991 0.249 1.511 0.379 0.797 0.200 1.306 0.328 2.089 0.524 3.590 0.901 1.151 0.289 0.948 0.238 0.910 0.228
243.25 777
3,250 77.31 49.44 0.20 0.00
13.10
27 2.89
62 822
1,291 5,311
7.21 0.284 0.119
3.239 0.786
18.433 1, 1,
15 3, 0 0
909 78
05
17.53
0.07 0.11 0.65 10.95 5.65
23.32 1.62
21.49
5.42 3.00 0.52
0.31
208
0.901 3.404 3.339 6.106 6.547 2.005 1.146 3.323 2.488 3.362 5.125 2.702 4.431 7.087
12.177 3.906 3.216 3.086
AH-8-10 (1981) NDB No. 10142
PORK, CURED, HAM, CHOPPED, Canned Page 179
Amount in 100 grams, edible portion
Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: Water g .
Food energy | .
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg Vitamin B^2 ^"'^S
Vitamin A fRE. 1/1/.
LIPIDS: Fatty acids:
Saturated, total. . . 4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol mg Phytosterols mg
AMINOACIDS:^ Tryptophan g Threonine g Isoleucine g Leucine« g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
g
g
g
Standard Number of Approximate
1 slice measure and weight Refuse: 0
Mean error samples 1 oz = 21 g^ = 28.35 g
c D ■
60.77 1.963 6 12.76 17.23 275.64 239 50 68 1 ,086
1,002 210 284 4 ,544 16.06 0.591 6 3.37 4.55 72.84 18.83 1.013 4 3.95 5.34 85.39 0.28 0.06 0.08 1.25 0.00 0.00 0.00 0.00 4.08 0.085 4 0.86 1.16 18.48
7 1 2 32 0.95 0.131 4 0.20 0.27 4.29
13 0.707 4 3 4 59 139 17.694 4 29 39 628 284 4.210 4 60 81 1 ,289
1,365 35.743 4 287 387 6 ,193 1.83 0.125 4 0.38 0.52 8.28 0.049 0.011 4 0.010 0.014 0.222 0.025 0.003 3 0.005 0.007 0.113
1.8 0.250 4 0.4 0.5 7.9 0.535 0.018 4 0.112 0.152 2.427 0.165 0.006 4 0.035 0.047 0.748 3.200 0.210 4 0.672 0.907 14.515
0.32 0.060 4 0.07 0.09 1.46
0.70 0.072 10 0.15 0.20 3.19 0 0 0 0 0 0 0 0
6.28
0.03 0.01 0.24 4.02 1.99 9.17 0.67 8.49
2.05 1.86 0.20
49
0.182 0.717 0.691 1.249 1.380 0.419 0.190 0.622 0.527 0.719 0.997 0.637 0.917 1.485 2.371 0.786 0.683 0.627
0.004 0.006 0.024 0.221 0.128
0.047 0.459
0.113 0.032
4.767
1.32
0.01 0.00 0.05 0.84 0.42 1.93 0.14 1.78
0.43 0.39 0.04
1.78
0.01 0.00 0.07 1.14 0.56 2.60 0.19 2.41
0.58 0.53 0.06
10 14
2 0.038 0.052 10 0.151 0.203 10 0.145 0.196 10 0.262 0.354 10 0.290 0.391 10 0.088 0.119
2 0.040 0.054 10 0.131 0.176 10 0.111 0.149 10 0.151 0.204 10 0.209 0.283 10 0.134 0.181 10 0.193 0.260 10 0.312 0.421 10 0.498 0.672 10 0.165 0.223 10 0.143 0.194 10 0.132 0.178
28.49
0.11 0.06 1.08
18.23 9.00
41.58 3.06
38.52
9.32 8.41 0.90
221
0.826 .252 .134 .665 .260 .901 .862 .821
2.390 3.261 4.522 2.889 4.160 6.736
10.755 3.565 3.098 2.844
^ Weight applies to slice, which is 4-1/4 by 4-1/4 by 1/16 in. ^ Values based on data for fully cooked, canned ham.
AH-8-10 (1981) NDB No. 10143
PORK. CURED. HAM, CHOPPED. Not canned Page 180
Nutrients and units
Amount in 100 grams, edible portion
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight :L slice 1 oz == 21 g^^ = 28.35 g
Amount in edible portion of 1 pound of food as purchased
Refuse:0
PROXIIMATE: Water g . _ . / kcal Food energy J
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg.
VITAMINS: Ascorbic acid^. mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg
Vitamin B^ 2 *"<^S
Vitamin A j '
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0. g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS:^ Tryptophan g Threonine g Isoleucine g Leucine> g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Giutamicacid g Glycine g Proline g Serine g
63.64 229 957
17.12 17.25 0.00 0.00 4.04
7 0.83
16 155 319
1,371 1 0 0
94 060 041
20.0 0.632 0.204
880 280 35
92
5.73
51
0.208 0.761 0.772 1.374 1.531 0.452 0.257 0.690 0.531
.799
.202
.695
.997
.659
.593 0.827 0.695 0.674
1.494
0.513 1.291
0.040
1.'414 0.152 0.860
14.122 8.536
14.353 0.150 0.015 0.011
1.225 0.111 0.009 0.230 0.078 0.014 0.139 0.084
10.089
18
15 11
13.36 48
201 3.59 3.62 0.00 0.00 0.85
1 0.17 3
33 67
288 0.41 0.013 0.009
4.2 0.133 0.043 0.815 0.059 0.07 0 0.19 0 0
1.20
11
18.04 65
271 4.85 4.89 0.00 0.00 1.15
.24 2 0. 4
44 91
389 0.55 0.017 0.012
5.7 0.179 0.058 1.100 0.079 0.10 0 0.26 0 0
1.62
0.03 0.028 5 0.01 0.01 0.02 0.018 5 0.00 0.01 0.23 0.024 5 0.05 0.07 3.64 0.099 5 0.76 1.03 1.81 0.068 5 0.38 0.51 8.20 1.72 2.32 0.67 0.053 5 0.14 0.19 7.53 0.315 5 1.58 2.13
2.11 0.44 0.60 1.81 0.082 5 0.38 0.51 0.30 0.061 5 0.06 0.09
15
2 0.044 0.059 10 0.160 0.216 10 0.162 0.219 10 0.289 0.390 10 0.322 0.434 10 0.095 0.128 2 0.054 0.073
10 0.145 0.196 10 0.112 0.151 10 0.168 0.227 10 0.252 0.341 10 0.146 0.197 10 0.209 0.283 10 0.348 0.470 10 0.545 0.735 10 0.174 0.234 10 0.146 0.197 10 0.142 0.191
288.67 1,037 4,339
77.63 78.22 0.00 0.00
18.33
.77 32 3.
72 702
1,449 6,219
8.80 0.272 0.186
90.7 2.867 0.925 17.600 1.270 1.61 2
17
25.98
0.13 0.09 1.05
16.51 8.21
37.18 3.05
34.13
9.58 8.21 1.38
233
0.943 3.452 3.502 6.232 6.945 2.050 1.166 3.130 2.409 3.624 5.452 3.153 4.522 7.525
11.762 3.751 3.153 3.057
^ Weight applies to slice, which is 4-1/4 by 4-1/4 by 1/16 in. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added
ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label. ^ Values based on data for unheated and reheated arm picnics and hams.
AH-8-10 (1981) NDB No. 10144
PORK, CURED, HAM, MINCED Page 181
Nutrients and units
Amount in 100 grams, edible portion
Standard «rror
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 1 slice 1 oz = 21 E-
= 28.35 g F
Amount in edible portion of 1 pound of food as purchased
Refuse:0
PROXIMATE: Water . . .
Food energy • • • •
Protein (NX 6.25) . Toul lipid (fat) . . . Carbohydrate, total . Fiber Ash
MINERALS: Calcium Iron Magnesium .... Phosphorus .... Potassium Sodium Zinc Copper Manganese
VITAMINS: Ascorbic acid^. . . . Thiamin Riboflavin Niacin Pantothenic acid. . . Vitamin B5 .... Folacin Vitamin B^2 • • • •
S ' i kcal
Vitamin A
LIRIOS: Fatty acids:
Saturated, total.... 4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total. 16:1 18:1 20:1 22:1
Polyunsaturated, total . 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol Phytosterols
AMI NO ACIDS: Tryptophan Threonine Isoleucine Leucine> Lysine Methionine Cystine Phenylalanine Tyrosine Valine Arglnine Histidine Alanine Asparticacid Glutamicacid Glycine Proline Serine
mg mg mg mg mg mg mg mg mg.
mg. mg. mg. mg. mg. mg. mcg mcg
ÍRE. \lU .
g g g g g g g g g g g g g g g g g g g g g g mg mg
g g g g g g g g g g g
57.35 263
,101 16.28 20.68
1.85 0.00 3.85
.79
1
10 0.
16 157 311
1,245 1.90 0.078 0.031
29. 0. 0, 4. 0. 0.
5 712 190 162 180 26
0.95 0 0
7.18
0.04 0.03
28 42 41 57 73
8.85
2.47 2.16 0.31
70
0.156 0.734
.700
.258
.364
.456
.190 0.641 0.536 0.747 1.023 0.604 0.948 1.500 2.338 0.883 0.713 0.677
1.007
0.507 1.667
0.064
1.190 0.154 1.224 5.780 12.756 23.386 0.081 0.003 0.004
2.179 0.014 0.021 0.216
0.032
0.145
0.023 0.012 0.044 0.385 0.198
055 772
0.156 0.023
9.078
12.04 55
231 3.42 4.34 0.39 0.00 0.81
2 0.16 3
33 65
261 0, 0. 0,
40 016 007
6.2 0.150 0.040 0.874 0.038 0.06
0.20 0 0
1.51
0.01 0.01 0.06 0.93 0.51 2.01 0.15 1.86
0.52 0.45 0.07
15
16.26 75
312 4.61 5.86 0.52 0.00 1.09
3 0.22 5
44 88
353 0, 0, 0,
54 022 009
8.4 0.202 0.054 1.180 0.051 0.07
0.27 0 0
2.03
0.01 0.01 0.08 1.25 0.68 2.71 0.21 2.51
0.70 0.61 0.09
20
1 0.033 0.044 1 0.154 0.208 1 0.147 0.198 1 0.264 0.357 1 0.286 0.387 1 0.096 0.129 1 0.040 0.054 1 0.135 0.182 1 0.113 0.152 1 0.157 0.212 1 0.215 0.290 1 0.127 0.171 1 0.199 0.269 1 0.315 0.425 1 0.491 0.663 1 0.185 0.250 1 0.150 0.202 1 0.142 0.192
260.14 1,194 4,994
73.82 93.78 8.39 0.00
17.46
43 3.56
73 710
1,410 5,645
8.62 0.354 0.141
133.8 3.230 0.862 18.879 0.816 1.19
29
32.55
0.19 0.14 1.28
20.04 10.91 43.42 3.30
40.13
11.21 9.79 1.42
315
0.708 3.329 3.175 5.706 6.187 2.068 0.862 2.908 2.431 3.388 4.640 2.740 4.300 6.804
10.605 4.005 3.234 3.071
Weight applies to slice, which is 4-1/4 by 4-1/4 by 1/16 in. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added
ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label.
AH-8-10 (1981) NDB No. 10145
PORK. CURED, HAM PATTIES. Unheated^ Page 182
Product is fully cooked as purchased.
Amount in 100 grams, edible portion Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: Water g .
Food energy J ^
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg. Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg Foiacin meg Vitamin 8^2 meg
Vitamin A 1//;
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0; g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINOACIDS:^ Tryptophan g Threonine g Isoleucine g Leucine< g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
Standard Number of Refuse:0 Mean •rror samples 1 patty
= 65.2 g 1 oz
= 28.35 g «- D ™ " F G
54.40 2.941 5 35.47 15.42 246.76 315 206 89 1,431
1,320 860 374 5,986 12.78 0.542 5 8.34 3.62 57.99 28.19 3.269 5 18.38 7.99 127.86 1.69 1.10 0.48 7.68 0.00 0.00 0.00 0.00 2.93 0.141 5 1.91 0.83 13.31
8 1.156 5 2 35 1.05 0.238 0.69 0.30 4.77
10 0.348 6 3 44 149 26.131 97 42 676 239 54.026 156 68 1.086
1,088 60.742 709 308 4,933 1.57 0.177 1.Q2 0.44 7.11 0.070 0.046 0.020 0.318
0.0 1 0.0 0.0 0.0 0.460 0.052 5 0.300 0.130 2.087 0.154 0.026 5 0.100 0.044 0.699 3.014 0.258 5 1.965 0.854 13.672 0.302 0.020 2 0.197 0.086 1.370 0.16 0.006 3 0.10 0.05 0.73
1.08 0.199 3 0.71 0.31 4.91 0 1 0 0 0 0 1 0 0 0
10.13
0.02 0.06 0.37 6.32 3.31
13.26 0.89
12.37
3.04 2.62 0.29
0.13
70
0.149 0.569 0.558 1.010 1.086 0.337 0.172 0.542 0.419 0.556 0.824 0.466 0.751
.205
.051
.658
.546
.519
6.61 2.87
0.02 0.01 0.04 0.02 0.24 0.11 4.12 1.79 2.16 0.94 8.64 3.76 0.58 0.25 8.07 3.51
1.98 0.86 1.71 0.74 0.19 0.08
0.08
46
0.04
20
4 0.097 0.042 12 0.371 0.161 12 0.364 0.158 12 0.659 0.286 12 0.708 0.308 12 0.220 0.096
4 0.112 0.049 12 0.353 0.154 12 0.273 0.119 12 0.363 0.158 12 0.537 0.234 12 0.304 0.132 12 0.490 0.213 12 0.786 0.342 12 1.337 0.581 12 0.429 0.187 12 0.356 0.155 12 0.338 0.147
45.96
0.11 0.26 1.68
28.69 15.00 60.13 4.01
56.11
13.77 11.87
1.32
0.58
318
0.676 2.581 2.531 4.581 4.926 1.529 0.780 2.459 1.901 2.522 3.738 2.114
407 466 303 985 477 354
Includes data for canned and uncanned patties. Values based on data for canned and uncanned hams.
AH-8-10 (1981) NDB No. 10146
PORK. CURED. HAM PATTIES. Grilled^ Page 183
Product is fully cooked as purchased.
Nutrients and units Amount in 100 grams, edible portion
Standard error
Numiier of samples
C D
Amount in edible portion of common measures of food
ApproxiiTOte measure and weight
1 patty 14.56 oz = 59.5 g^ = 413 g^ E F
Amount in edible portion of 1 pound of food as purchased
Refute:0
PROXIMATE:
Water . . .
Vitamin A
g '
Food energy J ^
Protein (NX 6.25) g Total lipid (fat) g
Carbohydrate, total g
Fiber g Ash g
MINERALS:
Calcium mg
Iron mg
Magnesium mg
Phosphorus mg
Potassium mg
Sodium mg
Zinc mg Copper mg
Manganese mg
VITAMINS: Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin B5 mg Folacin meg
Vitamin B12 ^<^g IRE. \w.
LIPIDS: Fatty acids:
Saturated, total g
4:0 g 6:0 g 8:0 g
10:0 g
12:0 g
14:0 g
16:0 g 18:0 g
Monounsaturated, total. . . g
16:1 g
18:1 g
20:1 g
22:1 g
Polyunsaturated, total . . . g
18:2 g
18:3 g
18:4 g
20:4 g 20:5 g 22:5 . . : g 22:6 g
Cholesterol mg
Phytosterols mg
AMINO ACIDS: Tryptophan g
Threonine g Isoleucine g
Leucine« g
Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g Histidine g
Alanine g
Aspartic acid g
Glutamicacid g
Glycine g
Proline g
Serine g
51.35 342
1,429 13.30 30.85
1.70 0.00 2.80
9 1.61
10 101 244
1,063 1, 0.
90 100
0.0 0.350 0.185 3.245 0.262 0.16
0.70 0 0
11.09
0.03 0.06
41 92 62
14.67 0.97
13.54
3.33 2.86 0.32
0.14
72
0.155 0.592 0.581 1.051 1.130 0.351 0.179 0.564 0.436 0.579
858 485 781 253 134 685
0.568 0.541
9.150
0.000 8.850
0.200
1.500 0.510
61.000
0.020 0.025 0.045
30.55 203 850
7.91 18.36 1.01 0.00 1.67
5 0. 6
60 145 632
1. 0.
96
13 060
0 208 110 931 156 10
0.42 0 0
6.60
0.08
43
212.08 1,411 5,903
54.93 127.41
7.02 0.00
11.56
35 6.65
41 417
1,008 4,390
7, 0
85 413
0.0 1.446 0.764 13.402 1.082 0.66
2.89 0 0
45.80
0.02 0.11 0.04 0.26 0.24 1.68 4.12 28.58 2.15 14.95 8.73 60.58 0.58 4.01 8.06 55.92
1.98 13.77 1.70 11.82 0.19 1.32
0.57
297
0.092 0.640 0.352 2.445 0.346 2.400 0.625 4.341 0.672 4.667 0.209 1.450 0.107 0.739 0.336 2.329 0.259 1.801 0.345 2.391 0.511 3.544 0.289 2.003 0.465 3.226 0.746 5.175 1.270 8.813 0.408 2.829 0.338 2.346 0.322 2.234
232.92 1.550 6,484
60.33 139.94
7.71 0.00 12.70
39 7
45 458
1,107 4,822
8.62 0
.30
454
0.0 1.588 0.839 14.719 1.188 0.73
3.18 0 0
50.30
0.12 0.29 1.84
31.39 16.42 66.53 4.41
61.41
15.12 12.98 1.45
0.63
327
0.703 2.685 2.635 4.767 5.126 1.592 0.812 2.558 1.978 2.626 3.892 2.200 3.543 5.684 9.680 3.107 2.576 2.454
Includes data for canned and uncanned patties. Yield from 1 unheated patty, which weighs 65 g. Yield from 1 lb unheated patties.
AH-8-10 (1981) NDB No. 10147
PORK, CURED, HAM SALAD SPREAD Page 184
Nutrients and units
g ' kcal íkca
y kj
mg.
PROXIMATE: Water . . .
Food energy
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Gilcium Iron Magnesium mg. Phosphorus mg. Potassium mg. Sodium mg. Zinc m¿. Copper mg. Manganese mg.
VITAMINS: Ascorbic acid I .... Thiamin Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin Bg mg. Folacin meg Vitamin B^2 »"^^
i RE.
mg.
Vitamin A • \W . LIPIDS:
Fatty acids: Saturated, total....
4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total. 16:1 18:1 20:1 22:1
Polyunsaturated, total . 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine* g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Prolinc g Serine g
Amount in 100 arams. edible oortion Amount in edible portion of Amount in edible portion of common measures of food 1 pound
Refuse:0
of food as purchased
Standard Number of Approximate Mean arror samples 1 tbsp
= 15 g 1 oz
= 28.35 g F " G
62.60 0.389 4 9.39 17.75 283.95 216 32 61 981 905 136 257 4 »104
8.68 0.201 4 1.30 2.46 39.35 15.53 0.622 4 2.33 4.40 70.42 10.65 1.60 3.02 48.31
2.55 0.193 4 0.38 0.72 11.57
8 0.408 4 1 2 36 0.59 0.089 4 0.09 0.17 2.68
10 0.478 4 1 3 44 120 2.327 4 18 34 542 150 4.497 4 22 42 679 912 48.798 4 137 259 4 ,138
1.10 0.081 4 0.17 0.31 4.99 0.073 0.016 4 0.011 0.021 0.331
6.0 1.080 4 0.9 1.7 27.2 0.435 0.075 4 0.065 0.123 1.973 0.120 0.007 4 0.018 0.034 0.544 2.095 0.096 4 0.314 0.594 9.503 0.310 1 0.047 0.088 1.406 0.15 0.011 4 0.02 0.04 0.68
0.76
5.06
0.02 0.01 0.16 3.20 1.68 7.20 0.47 6.73
2.70 2.37 0.33
37
0.089 0.409 0.403 0.725 0.772 0.228 0.051 0.354 0.278 0.448 0.593 0.350 0.536 0.856 1.349 0.486 0.401 0.376
0.061
0.008 0.079 0.038
0.036 0.194
0.057 0.013
2.496
0.11
0.76
0.00 0.00 0.02 0.48 0.25 1.08 0.07 1.01
0.40 0.36 0.05
0.22
1.44
0 .01 0 .00 0 .04 0 91 0 .48 2 04 0 .13 1 91
0 .76 0 67 0 09
10
1 0.013 0.025 1 0.061 0.116 1 0.060 0.114 1 0.109 0.206 1 0.116 0.219 1 0.034 0.065 1 0.008 0.014 1 0.053 0.100 1 0.042 0.079 1 0.067 0.127 1 0.089 0.168 1 0.053 0.099 1 0.080 0.152 1 0.128 0.243 1 0.202 0.382 1 0.073 0.138 1 0.060 0.114 1 0.056 0.107
3.46
22.96
0 .08 0 .04 0 .70
14 .51 7 .63
32 .64 2 .12
30 .52
12 24 10 75
1 49
167
0.404 1.855 1.828 3.289 3.502 1.034 0.231 1.606 1.261 2.032 2.690 1.588 2.431 3.883 6.119 2.204 1.819 1.706
^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added corbie acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label. ascorbic
AH-8-10 (1981) NDB No. 10148
PORK, CURED, HAM STEAK, BONELESS, EXTRA LEAN, Unheated Page 185
Product is fully cooked as purchased.
Nutrients and units
Amount in 100 grams, edible portion
Standard Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 1 slice 1 oz
= 56.7 g^ = 28.35 g E F
Amount in edible portion of 1 pound of food as purchased
Refuse:0
PROXIMATE: Water g .
(kcal Food energy i . .
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid ? mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg Vitamin B-] 2 "'^S
Vitamm A i ..
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 : g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: ^ Tryptophan g Threonine g Isoleucine g Leucine« g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
72.24 122 510 19.56 4.25 0.00 0.00 3.95
.00 4 1.
19 260 325
1,269 2.02 0.080 0.037
32.3 0.800 0.200 5.080 0.620 0.37
79
1.44
0.02 0.02 0.08 0.84 0.47 1.96 0.19 1.77
0.47 0.43 0.04
45
0.235 0.870 0.858 1.552 1.658 0.516 0.294 0.845 0.641 0.848 1.270 0.701 1.154 1.852 3.189 1.017 0.836 0.801
0.093
0.088 0.095
0.041
0.203 0.029 0.363 4.127 4.696
18.483 0.037 0.006 0.005
0.815 0.015 0.004 0.093
0.010
0.031
0.006 0.006 0.006 0.038 0.024
0.012 0.074
0.030 0.009
2.222
53
53 53
53
20 46 46 46 53 52 46 46 11
47 46 46 46 1
46
46
11 11 11 11 11
11 11
11 11
11
40.96 69
289 11.09 2.41 0.00 0.00 2.24
.57 2 0.
11 147 184 720
1.15 0.045 0.021
18.3 0.454 0.113 2.880 0.352 0.21 2 0.45 0 0
0.82
0, 01 0 01 0 04 0 48 0 27 1 11 0 11 1 01
0 .20 0 .18 0 .02
26
20.48 35
144 5.54 1.20 0.00 0.00 1.12
1 0.28 5
74 92
360 0.57 0.28 0.011
9.2 0.227 0.057 1.440 0.176 0.10 1 0.22 0 0
0.41
0.01 0.01 0.02 0.24 0.13 0.55 0.05 0.50
0.13 0.12 0.01
13
2 0.133 0.067 10 0.493 0.247 10 0.486 0.244 10 0.879 0.440 10 0.940 0.470 10 0.292 0.147 2 0.167 0.084
10 0.479 0.240 10 0.363 0.182 10 0.480 0.241 10 0.720 0.360 10 0.397 0.199 10 0.654 0.327 10 1.050 0.525 10 1.808 0.903 10 0.577 0.288 10 0.474 0.237 10 0.454 0.227
327.68 553
2,313 88.72 19.28 0.00 0.00
17.92
19 4.54
87 1,179 1,473 5,758
9.16 0.36 0.170
146.4 3.629 0.907 23.043 2.812 1.68 1 3.58 0 0
6.53
0.09 0.09 0.35 3.82 2.13 8.89 0.84 8.05
2.13 1.95 0.18
204
1.064 3.945 3.890 7.038 7.522 2.340 1.335 3.830 2.906 3.845 5.761 3.179 5.236 8.401
14.466 4.615 3.790 3.632
^ TJ^fel b^^ed'on'Satrï^r^rrorcïs^Srtarnrng-added ascorbic acid or sodiu. ascorbate. So.e products -^not-ntain added values oasea on M ^y^^.^ ^^.^ content would be negligible; refer to ingredient listing on label.
ascorbic acid or sodium ascorbate and their as . j u 3 Values based on data for unheated and reheated arm picnics and hams.
AH-8-10 (1981) NOB No. 10149
PORK, CURED, HAM. WHOLE, SEPARABLE LEAN AND FAT, Unheated Page 186
Product is fully cooked as purchased.
Nutrients and units
PROXIMATE: Water . . . g '
I kcal I kj .
Food energy
Protein (NX 6.25) . . Total lipid (fat) g Carbohydrate, total g Fiber g Ash
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg
g
Zinc mg. Copper mg. Manganese mg.
VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg.
mg. Vitamin B5 Folacin meg Vitamin B^2
Vitamin A •
meg IRE.
LIPIDS: Fatty acids:
Saturated, total g 4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 . , 22:6 . '
Cholesterol mg Phytosterols mg
AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine» g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
Amount in 100 grams, edible portion
59.71 246
1,030 18.49 18.52 0.06 0.00 3.23
.71 7 0.
15 201 310
1,284 1.76 0.071 0.028
0.777 0.189 4.463 0.467 0.41 4 0.74
6.62
0.02 0.04 0.24 4.15 2.17 8.70 0.58 8.12
1.64 1.36 0.19
0.09
56
0 .210 0 .806 0 .787 1 .455 1 .565 0 .473 0 .270 0 .791 0 .584 0 .807 1 .250 0 .630 1 014 1 .627 2 801 0 893 0. 733 0, 703
Standard «rror
Number of samples
C D
Amount in editrie portion of common measures of food
Approximate measure and weight 1 oz 28.35 g 1 c = 140 g
— E F-
16.93 70
292 5.24 5.25 0.02 0.00 0.91
2 0.20 4
57 88
364 0.50 0.020 0.008
0.220 0.054 1.265 0.132 0.12 1 0.21
1.88
0.02
16
83.59 345
1,442 25.89 25.93 0.08 0.00 4.52
10 1.00
21 282 434
1,797 2.46 0.099 0.039
1.088 0.265 6.248 0.654 0.58 5 1.04
9.27
0.01 0.03 0.01 0.05 0.07 0.34 1.18 5.81 0.61 3.04 2.47 12.18 0.17 0.82 2.30 11.36
0.46 2.29 0.38 1.90 0.05 0.27
0.12
0.060 0.294 0.229 1.128 0.223 1.102 0.412 2.037 0.444 2.191 0.134 0.662 0.077 0.378 0.224 1.107 0.166 0.818 0.229 1.130 0.354 1.750 0.179 0.882 0.287 1.420 0.461 2.278 0.7 94 3.921 0.253 1.250 0.208 1.026 0.199 0.984
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone and skin 18%
222 .11 916
3,832 68 .78 68 .89 0 .22 0 .00
12 .00
26 2 .64
55 748
1,153 4,775
6. 53 0 264 0. 104
2. 890 0. 703
16. 602 1. 737 1. 54
13 2. 76
24.63
0 .08 0 .15 0 .91
15 .43 8 .06
32 .36 2 .17
30 .19
6 .09 5 05 0 71
0.32
208
0.781 2.998 2.928 5.413 5.822 1.760 1.004 2.943 2.172 3.002 4.650 2.344 3.772 6.052
10.420 3.322 2.727 2.615-
AH-8-10 (1981) NOB No. 10150
PORK, CURED, HAM, WHOLE, SEPARABLE LEAN AND FAT, Roasted Page 187
Product is fully cooked as purchased.
Nutrients and units
Amount in 100 grams, edible portion
Standard •rror
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 85 g^ 1 c = 140
— E F
Amount in edible portion of 1 pound of food as purchased
Refuse:Bone and skin 24%
PROXIMATE: Water g .
{kcal kl
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg
Vitamin B^2 *"^^
Vitamin A | .„
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine« S Lysine & Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
58.40 243
1,018 21.57 16.77 0.00 0.00 3.33
7 0.87
19 214 286
1,187 2.32 0.083 0.014
0.601 0.221 4.461 0.457 0.38 3 0.64
5.98
0.02 0.03 0.22 3.75 1.96 7.88 0.53 7.35
1.81 1.55 0.17
0.08
62
0.245 0.941 0.918 1.697 1.825 0.551 0.315 0.922 0.682 0.941 1.459 0.735 1.183 1.897 3.267 1.041 0.856 0.820
49.64 207 865 18.33 14.25 0 0 2
00 00 83
6 0.74
16 181 243
,009 1.97 0.071 0.012
0.511 0.188 3.792 0.388 0.32 3 0.55
5.08
0.07
52
81.76 341
1,425 30.20 23.48 0.00 0.00 4.66
10 1.22
27 299 400
1,661 3.25 0.116 0.020
0.841 0.309 6.245 0.640 0.53 5 0.90
8.37
0.02 0.03 0.03 0.05 0.19 0.31 3.19 5.25 1.66 2.74 6.70 11.03 0.45 0.75 6.24 10.28
1.54 2.53 1.32 2.18 0.15 0.24
0.11
86
0.208 0.343 0.800 1.317 0.780 1.285 1.442 2.376 1.551 2.555 0.468 0.771 0.268 0.441 0.784 1.291 0.580 0.955 0.800 1.317 1.240 2.043 0.625 1.029 1.006 1.656 1.612 2.656 2.777 4.574 0.885 1.457 0.728 1.198 0.697 1.148
201. 31 839
3,510 74. 34 57. 80 0 00 0. 00
11 47
26 3 00
67 736 985
4,090 7 99 0 .286 0 048
2 .072 0 .762
15 .377 1 .575 1 .31
12 2 .22
20.62
0 .07 0 .12 0 .75
12 .93 6 .74
27 .16 1 .84
25 .32
6 24 5. 36 0 60
0.28
212
0 845 3 .244 3 164 5 .850 6 291 1 .899 1 086 3 .178 2 351 3 .244 5 .029 2 .534 4 .078 6 .539
11 .261 3 .588 2 .951 2 .827
^ Yield from 4.9 oz (138 g) unheated product with refuse.
AH-8-10 (1981) NDB No. 10151
PORK, CURED, HAM, WHOLE, SEPARABLE LEAN ONLY, Unheated Page 188
Product is fully cooked as purchased.
Amount in 100 grams, edible portion Nutrients and units
PROXIMATE: Water g .
Food energy j ^
Protein (NX 6.25) g . Total lipid (fat) g . Carbohydrate, total g . Fiber g , Ash g ,
MINERALS: Calcium mg. Iron mg. Magnesium mg. Phosphorus mg. Potassium mg. Sodium mg. Zinc mg. Copper mg. Manganese mg.
VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pan tothenic acid mg. Vitamin Bg mg. Folacin meg Vitamin 8^2 *"cg
Vitamin A i^^' IIU .
LIPIDS: ^ Fatty acids:
Saturated, total g 4:0 6:0 8:0
10:0 12:0 14:0.. 16:0. 18:0
Monounsaturated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol mg Phytosterols mg
AMINO ACIDS: ^ Tryptophan g Threonine g Isoleucine g Leucine* g Lysine g Methionine g Cystinc g Phenylalanine g Tyroslne g Valine g Arglnine g Histidlne g Alanlne g Aspartlcacid g GlutamicacJd g Glycine g Proline g Serine g
68 .26 147 615 22 .32 5 .71 0 .05 0 .00 3 .66
7 0 81
18 232 371
. 1,516 2. 04 0 079 0, 035
'. 0. 932 0. 226 5, 252 0. 538 0. 53 4 0. 87
1.92
0.07
52
0.268 0.992 0.978 1.771 1.892 0.589 0.336 0.964 0.732 0.967 1.449 0.800 1.317 2.113 3.638 1.160 0.953 0.914
Standard •rror
Number of samples
0.277
0.305 0.261
0.141
0.004
24
24 24
24
25
Amount in edible portion of common measures of food
Approximate measure and weight 1 OZ 28.35 g
— E
19.35 42
174 6.33 1.62 0.01 0.00 1.04
2 0.23 5
66 105 430
0.58 0.022 0.010
0.264 0.064 1.489 0.153 0.15 1 0.25
0.54
0.02
15
1 c = 140 g
95.57 206 861 31.24 8.00 0.06 0.00 5.13
10 1.13
25 325 519
2,122 2.86 0.111 0.049
1.305 0.316 7.353 0.753 0.74 6 1.21
2.68
0.02 0.004 30 0.01 0.03 0.02 0.003 28 0.00 0.02 0.07 0.002 109 0.02 0.10 1.21 0.027 109 0.34 1.69 0.59 0.014 109 0.17 0.82 2.62 0.74 3.67 0.22 0.007 109 0.06 0.30 2.40 0.054 109 0.68 3.36
0.66 0.19 0.92 0.52 0.001 109 0.15 0.73 0.06 0.006 36 0.02 0.09
0.10
73
2 0.076 0.375 10 0.281 1.389 10 0.277 1.369 10 0.502 2.479 10 0.536 2.649 10 0.167 0.825 2 0.095 0.470
10 0.273 1.350 10 0.208 1.025 10 0.274 1.354 10 0.411 2.029 10 0.227 1.120 10 0.373 1.844 10 0.599 2.958 10 1.031 5.093 10 0.329 1.624 10 0.270 1.334 10 0.259 1.280
Amount in edible portion of 1 pound of food as purchased
Refuse: Bone and skin 18%, separable fat 19/S
195.02 420
1.757 63.76 16.32 0.13 0.00
10.47
.31 21 2.
50 662
1,060 4,331
5.84 0.226 0.100
2.663 0.646
15.005 1.537 1.52
12 2.47
5.47
0.06 0.05 0.21 3.45 1.68 7.49 0.62 6.86
1.88 1.48 0.18
0.21
149
0.766 2.834 2.794 5.060 5.405 1.683 0.960 2.754 2.091 2.763 4.140 2.286 3.763 6.037
10.394 3.314 2.723 2.611
^ Values based on data for canned and uncanned cured pork. Values based on data for unheated and reheated arm picnics and hams.
AH-8-10 (1981) NOB No. 10152
PORK, CURED, HAM, WHOLE, SEPARABLE LEAN ONLY, Roasted Page 189
Product is fully cooked as purchased.^
Nutrients and units
Amount in 100 grams, edible portion
Standard error
Number of mpk
-D-
Amount in edible portion of common measures of food
Approximate measure and weight 3 oz 85 g^ 1 c = 140 g
— E F
Amount in edible portion of 1 pound of food as purchased
i: Bone and skin 24%, separable fat 15%
PROXIMATE: Water g .
i kcal Food energy | ^.
Protein (NX 6.25) g . Total lipid (fat) g . Carbohydrate, total g . Fiber g . Ash g .
MINERALS: Calcium mg. Iron mg. Magnesium mg. Phosphorus mg. Potassium mg. Sodium^ mg. Zinc mg. Copper mg. Manganese mg.
VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin B5 mg. Folacin meg Vitamin 8^2 ^"'^S
Vitamm A < .„
LIPIDS:^ Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS:" Tryptophan g Threonine g Isoleucine g Leucine« g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamic acid g Glycine g Proline g Serine g
65.78 157 655 25.05 5.50 0.00 0.00 3.74
7 0.94
22 227 316
,327 2.57 0.087 0.016
0.680 0.254 5.020 0.498 0.47 4 0.70
1.84
0.02 0.02 0.07 1.17 0.56 2.53 0.21 2.32
0.63 0.50 0.06
0.07
55
0.300 1.114 1.098 1.988 2.124 0.661 0.377 1.082 0.822 1.086 1.627 0.898 1.479 2.372 4.084 1.302 1.070 1.026
0.293
0.254 0.177
0.152
0.298 0.023 0.850
8.674 80.771 0.051 0.003 0.001
0.072 0.020 0.200
0.031
0.004 0.003 0.002 0.020 0.010
0.006 0.039
0.014 0.006
0.004
45
29 25
12
21 21 21
21 21 21 21 21
30 28
109 109 109
109 109
109 36
25
55.91 133 557 21.29 4.67 0.00 0.00 3.18
6 0.79
19 193 269
1,128 2.19 0.074 0.014
0.578 0.216 4.267 0.423 0.40 3 0.60
1.56
0.02 0.01 0.06 0.99 0.48 2.15 0.18 1.97
0.54 0.43 0.05
0.06
47
92. 09 219 917 35 07 7, 69 0 00 0. 00 5 23
10 1 31
31 318 443 858
3 60 0 .122 0 022
0 .952 0 356 7 .028 0 .697 0 .65 5 0 .98
2.57
0.03 0.02 0.10 1.64 0.79 3.54 0.30 3.24
0.88 0.70 0.08
0.10
78
2 0.255 0.420 10 0.947 1.560 10 0.933 1.537 10 1.690 2.783 10 1.805 2.974 10 0.562 0.925 2 0.320 0.528
10 0.920 1.515 10 0.699 1.151 10 0.923 1.520 10 1.383 2.278 10 0.763 1.257 10 1.257 2.071 10 2.016 3.321 10 3.471 5.718 10 1.107 1.823 10 0.910 1.498 10 0.872 1.436
182.01 433
1,812 69.31 15.20 0.00 0.00
10.35
20 2.59
61 628 875
3,673 7 12 0.241 0.044
1.882 0.703
13.890 1.378 1.29
11 1.94
5.08
0 .06 0 04 0 .19 3 23 1 .56 6 99 0 .58 6 .41
1 .73 1 .38 0 .16
0.19
153
0.830 3.082 3.038 5.501 5.877 1.829 1.043 2.994 2.274 3.005 4.502 2.485 4.092 6.563 11.300 3.603 2.961 2.839
^ Yield from 6.1 oz (172 g) unheated product with refuse. 2 Range is 674 to 2,110 mg per 100 g. ^ Values based on data for canned and uncanned cured pork. "* Values based on data for unheated and reheated arm picnics and hams.
AH-8-10 (1981) NDB No. 10153
PORK, CURED, HEADCHEESE Page 190
Nutrients and units Amount in 100 grams, edible portion
Number of samples
Amount in edible portion of oomnwn measures of food
Approximate measure and weight 2 slices 1 slice or = 56.7 g 1 oz = 28.35 g^
Amount in edible portion of 1 pound of food as purchased
Refuse: 0
PROXIMATE: Water . . . g •
kcal íkca \ kj
Food energy
Protein (NX 6.25). . Total lipid (fat) g . Carbohydrate, total g . Fiber g , Ash g ,
MINERALS: Calcium mg. Iron mg. Magnesium mg. Phosphorus mg. Potassium mg. Sodium mg. Zinc mg. Copper mg. Manganese mg.
VITAMINS: Ascorbic acid^. mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin Bg mg.
meg meg
(RE.
Folacin Vitamin 8^2 ■
Vitamin A • ilU .
LIPIDS: Fatty acids:
Saturated, total. . . 4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol mg Phytosterols mg
AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine« g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g HIstidine g . Alanine3 g Asparticacid g Glutamic acid g Glycine g Proline g Serine g
^ Weight applies to slice, which is ^ Values based on data for products
ascorbic acid or sodium ascorbate and ^ Imputed values.
64.75 212 887
16.00 15.78 0.35 0.00 3.13
16 1.17 9
59 31
,257 1.30 0.122 0.019
21.8 0.037 0.182 1.127 0.22 0.19 2 1.05
4.94
0.03 0.02 0.27 3.08 1.52 8.10 0.83 7.27
1.65 1.45 0.19
81
1.485
0.485 1.190
0.125
478 156 408 027 059
42.769 0.041 0.027 0.006
4.715 0.002 0.007 0.105 0.020 0.104 0.550 0.099
0.015 0.009 0.066 0.249 0.230
0.081 0.593
0.126 0.045
16.500
36.71 120 503
9.07 8.95 0.20 0.00 1.77
.66 9 0. 5
33 18
713 0.74 0.069 0.011
12.3 0.021 0.103 0.639 0.125 0.11 1 0.60
2.80
0.02 0.01 0.15 1.75 0.86 4.59 0.47 4.12
0.93 0.82 0.11
46
18 .36 60
251 4 .54 4 .47 0 .10 0 .00 0 .89
4 0 .33 3
17 9
356 0 37 0 035 0 005
6 2 0. 010 0 052 0. 320 0 062 0. 05 1 0. 30
1.40
01 01 08 87 43 30
0.24 2.06
0.47 0.41 0.05
23
293 .71 961
4,022 72 .56 71 .58 1 .57 0 .00
14 .18
71 5 32
41 268 141
5,703 5 90 0 553 0 086
98 7 0 168 0 826 5 112 0. 998 0. 85
10 4. 76
22.39
0.15 0.10 1.24
13.98 6.91
36.74 3.77
32.97
7.47 6.59 0.88
365
0.084 1 0.048 0.024 0.381 0.445 1 0.252 0.126 2.019 0.543 1 0.308 0.154 2.463 1.008 1 0.572 0.286 4.572 0.967 1 0.548 0.274 4.386 0.266 1 0.151 0.075 1.207 0.223 1 0.126 0.063 1.012 0.606 1 0.344 0.172 2.749 0.466 1 0.264 0.132 2.114 0.658 1 0.373 0.187 2.985 1.146 1 0.650 0.325 5.198 0.297 1 0.168 0.084 1.347 1.024 0.581 0.290 4.645 1.423 1 0.807 0.403 6.455 1.689 1 0.958 0.479 7.661 1.922 1 1.090 0.545 8.718 1.295 1 0.734 0.367 5.874 0.627 1 0.356 0.178 2.844
4 by 4 by 3/32 in. containing added ascorbic acid or sodium ascorbate. Some products may not contain added their ascorbic acid content would be negligible; refer to ingredient listing on label.
AH-8-10 (1981) NDB No. 10156
PORK, CURED, LIVER CHEESE Page 191
Nutrients and units
Amount in 100 grams, edible portion
Standard error
Number of impk
-D-
Amount in edible portion of oomnwn measures of food
Approximate measure and weight
1 Slice 1 oz = 38 g^ = 28.35 g E F
Amount in edible portion of 1 pound of food as purchased
Refuse:0
PROXIMATE: Water g •
(kcal Food energy \ ¡^j
Protein (NX 6.25) g ■ Total lipid (fat) g .
Carbohydrate, total g .
Fiber g .
Ash g . MINERALS:
Calcium mg.
Iron mg. Magnesium mg.
Phosphorus mg.
Potassium mg.
Sodium mg.
Zinc mg.
Copper f»g- Manganese mg.
VITAMINS: Ascorbic acid mg.
Thiamin mg.
Riboflavin mg. Niacin mg. Pantothenic acid mg.
Vitamin B5 mg. Folacin meg
Vitamin B12 ^^S [RE.
Vitamin A {.^
LIPIDS: Fatty acids:
Saturated, total g
4:0 g 6:0 g 8:0 g
10:0 g
12:0 g
14:0 g
16:0 g 18:0 g
Monounsaturated, total. . . g
16:1 g
18:1 g
20:1 g
22:1 g Polyunsaturated, total . . . g
18:2 g
18:3 g
18:4 g
20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg
Phytosterols mg
AMI NO ACIDS: Tryptophan g
Threonine g Isoleucine g
Leucine« g
Lysine & Methionine g
Cystine g Phenylalanine g
Tyrosine g Valine g Arginine g
Histidine g
Alanine &
Aspartic acid g Glutamicacid g
Glycine g
Proline g
Serine S
53.63 304
1.270 15.18 25.57 2.08
3.54
8 10.83 12
207 226
1,225 3.70 0.383 0.200
2.7 0.212 2.227
11.768 3.536 0.47
0.262
0.118 0.641
0.020
0.601 0.689 0.392
16.237 11.424 40.617 0.238 0.060 0.014
1.209 0.005 0.078 1.510 0.068 0.084
1.117 24.55 5,252
17,490 2,204.836
8.96
05 04 32 51 04
12.26 0.94 11.32
3.42 3.09 0.33
174
0.016 0.014 0.029 0.101 0.151
0.048 0.292
0.043 0.053
21.944
0. 206 0, 651 0 632 1 331 1 178 0 342 0 328 0 717 0 466 0 806 0 .836 0 .393 0 .930 1 .351 1 .834 0 .935 0 .717 0 .690
6 6 6 6 6 6 6 6 6
7 6 6 6 5 6
20.38 115 483
5.77 9.72 0.79
1.35
.12 3 4. 4
79 86
465 1.41 0.146 0.076
1.0 0.081 0.846 4.472 1.344 0.18
9.33 1,996 6,646
3.40
02 01 12 09
1.15 4.66 0.36 4.30
1.30 1.17 0.12
66
15.20 86 360
4.30 7.25 0.59
1.00
2 3. 3
59 .64 347
1, 0, 0
07
05 109 057
0.8 0.060 0.631 3.336 1.002 0.13
6.96 1,489 4,958
2.54
0.01 0.01 0.09 1.56 0.86 3.48 0.27 3.21
0.97 0.88 0.09
49
2 0.078 0.058 2 0.247 0.185 2 0.240 0.179 2 0.506 0.377 2 0.448 0.334 2 0.130 0.097 2 0.125 0.093 2 0.272 0.203 2 0.177 0.132 2 0.306 0.229 2 0.318 0.237 2 0.149 0.111 2 0.353 0.264 2 0.513 0.383 2 0.697 0.520 2 0.355 0.265 2 0.272 0.203 2 0.262 0.196
243.26 1,377 5,760
68.87 115.99
9.41
16.07
37 49.12 53
940 1,026 5,555
16.78 1.737 0.907
12.3 0.962 10.102 53.380 16.039 2.14
111.36 23,823 79,335
40.63
0 23 0 17 1 44
25 01 13 .78 55 .60 4 .25
51 .35
15 .50 14 .02 1 .48
788
0.934 2.953 2.867 6.037 5.343 1.551 1.488 3.252 2.114 3.656 3.792 1.783 4.218 6.128 8.319 4.241 3.252 3.130
Weight applies to slice packaged 6 per 8-oz pkg.
AH-8-10 (1981) NDB No. 10157
PORK, CURED. LIVER SAUSAGE. LIVERWURST Page 192
Nutrients and units Amount in 100 grams, edible portion Amount in edible portion of
common measures of food
Approximate measure and weight 1 Slice 1 oz = 18 g^ = 28.35 g
Amount in edible portion of 1 pound of food as purchased
Refuse:0
PROXIMATE: Water . . .
Food energy
mg
mg
Vitamin A •
g ' íkcal
\kj Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium Iron Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg. Manganese mg
VITAMINS: Ascorbic acid Thiamin Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg Vitamin B12 meg
IRE. 1/1/.
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol mg Phytosterols mg
AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine« g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alaníne g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
52.08 326
1.365 14.13 28.53 2.20
3.06
26 6.
230
40
0.272 1.030
2.954 0.19
30 13.46
10.59
0 .43 6 .85 3 .31
13 .33 1 .06
12 .04
2 60 2 45 0 14
158
0.153 0.678 0.660 1.150 1.166 0.287 0.152 0.624 0.366 0.866 0.818 0.452 0.836 1.175 2.215 1.108 0.859 0.701
0.646
0.275 0.448
n.387
0.023 0.139
0.174
3.853
38.000
9 37 59
246 2 54 5 14 0 40
0. 55
5 1. 15
41
0.049 0.185
0.532 0.03 5 2.42
1.91
0.08 1.23 0.60 2.40 0.19 2.17
0.47 0.44 0.03
28
14.76 92
387 4.01 8.09 0. .62
0.87
7 1.81
65
0.077 0.292
0.837 0.05 8 3.82
3.00
0.12 1.94 0.94 3.78 0.30 3.41
0.74 0.70 0.04
45
0.028 0.043 0.122 0.192 0.119 0.187 0.207 0.326 0.210 0.331 0.052 0.081 0.027 0.043 0.112 0.177 0.066 0.104 0.156 0.246 0.147 0.232 0.081 0.128 0.150 0.237 0.212 0.333 0.399 0.628 0.199 0.314 0.155 0.244 0.126 0.199
236.23 1,480 6,191
64.08 129.43
9.99
13.86
118 29.03
1,043
1 .234 4 .672
13 .399 0 .86
135 61 05
48.01
1.94 31.06 15.01 60.44 4.79
54.62
11.78 11.13 0.64
717
0.694 3.075 2.994 5.216 5.289 1.302 0.689 2.830 1.660 3.928 3.710 2.050 3.792 5.330
10.047' 5.026 3.896 3.180
^ Weight applies to slice, which is 2-1/2-in diam., 1/4 in thick.
AH-8-10 (1981) NOB No. 10158
PORK, CURED, LUNCHEON MEAT, Canned Page 193
Amount in 100 grams, edible portion
Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: Water g .
Food energy | . .
Protein (NX 6. 25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg Vitamin B^2 '"'^^
Vitamin A [in
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine> g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartic acid g Giutamicacid g Glycine g Proline g Serine g
Standard Number of Approximate measure and weight Refuse:0
Mean samples 1 Slice
= 211^
1 OZ = 28.35 g
D
51.55 0.442 8 10.83 14.61 233.83
334 70 95 1,515 1,397 293 396 6,338
12.48 0.179 8 2.62 3.54 56.61 30.28 0.451 8 6.36 8.58 137.33 2.06 0.43 0.58 9.34 0.00 0.00 0.00 0.00 3.64 0.033 8 0.76 1.03 16.50
6 2 1 2 27
0.72 0.077 8 0.15 0.20 3.27
10 0.463 8 2 3 45 82 5.835 8 17 23 373
215 8.026 8 45 61 976 1,289 8.677 8 271 365 5,847
1.48 0.0S3 8 0.31 0.42 6.69 0.037 0.008 8 0.008 0.010 0.168 0.024 1 0.005 0.007 0.109
1.0 0.567 8 0.2 0.3 4.5 0.367 0.031 8 0.077 0.104 1.665 0.194 0.023 8 0.041 0.055 0.880
3.126 0.236 8 0.656 0.886 14.180 0.473 0.089 3 0.099 0.134 2.146
0.21 0.016 8 0.04 0.06 0.95
6 1 2 27 0.90 0.039 8 0.19 0.25 4.07
10.79
0 08 0 06 0 37 6 69 3 60
14 .30 1 .14
13 .17
3 .55 3 .09 0 .47
62
0.124 0.493 0.577 0.965 0.943 0.338 0.215 0.497 0.388 0.661 0.877 0.362 0.887 1.162 1.859
0.017 0.011 0.017 0.093 0.066
0.067 0.279
0.106 0.057
7.847
2.27
.02
.01
.08
.41
.75 3.00 0.24 2.77
0.75 0.65 0.10
3.06
0.02 0.02 0.10 1.90 1.02 4.05 0.32 3.73
1.01 0.87 0.13
13 18
,092 ,687
0.503
1 0.026 0.035 3 0.104 0.140 3 0.121 0.164 3 0.203 0.274 3 0.198 0.267
10 0.071 0.096 1 0.045 0.061 3 0.104 0.141 3 0.081 0.110 3 0.139 0.187 3 0.184 0.249 3 0.076 0.103 3 0.186 0.251 3 0.244 0.329 3 0.390 0.527 3 0.229 0.310 3 0.144 0.195 2 0.106 0.143
48.96
0.35 0.29 1.66
30.36 16.31 64.88
5.15 59.73
16.12 13.99 2.12
283
0.562 2.236 2.617 4.377 4.277 1.533 0.975 2.254 1.760 2.998 3.978 1.642 4.023 5.271 8.432 4.953 3.116 2.282
^ Weight applies to slice, which is 4-1/4 by 4-1/4 by 1/16 in.
AH-8-10 (1981) NDB No. 10159
PORK, CURED, LUXURY LOAF Page 194
Nutrients and units
PROXIMATE: Water . . .
Food energy
g ' ¡kcal
ykj Protein (NX 6.25) g Total lipid (fat) g
Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg
Magnesium mg
Phosphorus mg Potassium mg
Sodium mg
Zinc mg
Copper mg
Manganese mg VITAMINS:
Ascorbic acid^. mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg Vitamin B5 mg Folacin meg
Vitamin Bi2 meg
Vitamin A jjj^'
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 8:0
10:0
12:0
14:0
16:0.
18:0
Monounsaturated, total. 16:1
18:1
20:1 22:1
Polyunsaturated, total . 18:2
18:3
18:4
20:4
20:5
22:5 22:6
Cholesterol
Phytosterols mg
AMI NO ACIDS: Tryptophan g
Threonine g Isoleucíne . g
Leucine« g Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g Alanine g
Asparticacid g Glutamicacid g Glycine g Proline g
Serine g
Amount in 100 grams, edible portion Amount in edible portion of Amount in edible portion of common measures of food 1 pound
RefuserO
of food as purchased
Standard Number of measure and weight
Maan arror samples 2 slices = 56.7 g E
1 slice or 1 oz = 28.35 g^
F C D ■ G
68.25 0.225 4 38.70 19.35 309.58 141 80 40 640 591 335 167 2 .679 18.38 0.232 4 10.42 5.21 83.35 4.85 0.309 4 2.75 1.37 22.00 4.90 2.78 1.39 22.23
3.63 0.170 4 2.06 1.03 16.44
36 5.977 4 21 10 164 1.05 0.191 4 0.59 0.30 4.74
20 0.707 4 11 6 91 185 12.662 4 105 52 839 377 18.085 4 213 107 1 ,708
1,225 95.799 4 694 347 5 ,555 3.05 0.064 4 1.73 0.86 13.83 0.100 0.007 4 0.057 0.028 0.454 0.041 0.005 4 0.023 0.012 0.186
20.8 0.854 4 11.8 5.9 94.1 0.707 0.039 4 0.401 0.200 3.207 0.297. 0.024 4 0.168 0.084 1.347 3.482 0.315 4 1.974 0.987 15.794 0.515 0.115 2 0.292 0.146 2.336 0.31 0.027 4 0.18 0.09 1.41
1.37
1.58
0.02 0.01 0.06 0.97 0.52 2.33 0.18 2.15
0.51 0.46 0.05
36
0.214 0.879 0.814 1.517 1.652 0.468 0.153 0.718 0.644 0.894 1.171 0.655 1.073 1.740 2.940 0.929 0.911 0.826
0.245
0.003 0.002 0.011 0.073 0.040
0.017 0.144
0.053 0.009
4.589
0.78
0.89
0.01 0.00 0.03 0.55 0.29 1.32 0.10 1.22
0.29 0.26 0.03
20
0.39
0.45
0.01 0.00 0.02 0.28 0.15 0.66 0.05 0.61
0.14 0.13 0.01
10
1 0.121 0.061 1 0.498 0.249 1 0.462 0.231 1 0.860 0.430 1 0.937 0.468 1 0.265 0.133 1 0.087 0.043 1 0.407 0.204 1 0.365 0.183 1 0.507 0.253 1 0.664 0.332 1 0.371 0.186 1 0.608 0.304 1 0.987 0.493 1 1.667 0.833 1 0.527 0.263 1 0.517 0.258 1 0.468 0.234
6.20
7.14
0.08 0.03 0.27 4.41 2.35
10.56 0.83 9.73
2.30 2.07 0.22
162
0.971 3.987 3.692 6.881 7.493 2.123 0.694 3.257 2.921 4.055 5.312 2.971 4.867 7.893
13.336 4.214 4.132 3.747
^ Weight applies to slice, which is 4 by 4 by 3/32 in. 2 Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added
ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label.
AH-8-10 (1981) NDB No. 10160
PORK. CURED, OLIVE LOAF Page 195
Nutrients and units
PROXIMATE: Water g .
Food energy i , .
Protein (NX 6.25) g Total lipid (fat) g
Carbohydrate, total g
Fiber g
Ash g
MINERALS: Calcium mg Iron mg Magnesium mg
Phosphorus mg
Potassium mg Sodium mg
Zinc mg
Copper mg
Manganese mg VITAMINS:
Ascorbic acid ? mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg
Vitamin B5 mg Folacin meg
Vitamin 6^2 ^^^ íRE.
Vitamin A • \w. LIPIDS:
Fatty acids: Saturated, total g
4:0 g 6:0 g 8:0 g
10:0 g
12:0 g
14:0 g
16:0 g 18:0 g
Monounsaturated, total. . . g
16:1 g 18:1 g
20:1 g
22:1 g
Polyunsaturated, total . . . g
18:2 g
18:3 g
18:4 g
20:4 g 20:5 g 22:5 g 22:6. . / g
Cholesterol mg
Phytosterols mg
AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g
Leucine» g Lysine g Methionine g
Cystine g Phenylalanine . . ■ g
Tyrosine g Valine g Arginine g
Histidine g
Alanine g
Aspartic acid g
Glutamicacid g
Glycine g Proline g
Serine g
Amount in 100 grams, edible portion
Standard Number of Mean error samples
D
Amount in edible portion of common measures of food
58.18 0.694 235 983 11.84 0.084 16.50 0.503 9.16
4.33 0.075
109 9.232 0.54 0.177
19 1.000 127 7.487 297 10.086
1.484 68.005 1.38 0.025 0.050 0.014 0.035 0.007
8.8 2.015 0.295 0.012 0.260 0.014 1.835 0.096 0.770 0.090 0.23 0.058
1.26
5.85
0.01 0.01 0.27
54 02 87 66 21
1.94 1.82 0.11
38
0.104 0.472 0.420 0.869 0.809 0.301 0.144 0.419 0.383 0.508 0.583 0.292 0.617 0.951 1.919 0.680 0.830 0.517
0.155
0.009 0.004 0.047 0.109 0.109
0.085 0.346
0.094 0.038
4.177
Approximate measure 1
2 slices 1 slice or = 56.7 g 1 oz = 28.35 g^ E F
Amount in edible portion of 1 pound of food as purchased
RefusarO
32.99 133 557
6.71 9.36 5.20
2.45
62 0.31
11 72
169 842
0. 0. 0.
78 028 020
5.0 0.167 0.147 1.040 0.437 0.13
0.71
3.31
0.01 0.01 0.15 2.01 1.15 4.46 0.37 4.09
1.10 1.03 0.06
22
16.49 67
279 3.36 4.68 2.60
1.23
31 0.15 5
36 84
421 0.39 0.014 0.010
2.5 0.084 0.074 0.520 0.218 0.07
0.36
1.66
0.00 0.00 0.08 1.00 0.57 2.23 0.19 2.04
0.55 0.52 0.03
11
1 0.059 0.029 1 0.268 0.134 1 0.238 0.119 1 0.493 0.246 1 0.459 0.229 1 0.171 0.085 1 0.082 0.041 1 0.238 0.119 1 0.217 0.109 1 0.288 0.144 1 0.331 0.165 1 0.166 0.083 1 0.350 0.175 1 0.539 0.270 1 1.088 0.544 1 0.386 0.193 1 0.471 0.235 1 0.293 0.147
263.88 1,065 4.457
53.69 74.84 41.56
19.62
496 2.
86 577
1.348 6.733
6. 0.
46
24 227
0.159
39.7 1.338 1.179 8.324 3.493 1.04
5.69
26.51
0.04 0.04 1.21
16.06 9.17
35.68 2.97
32.71
8.78 8.26 0.52
174
0.472 2.141 1.905 3.942 3.670 1.365 0.653 1.901 1.737 2.304 2.644 1.325 2.799 4.314 8.705 3.084 3.765 2.345
^ Weight applies to slice, which is 4 by 4 by 3/32 in. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added
ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label. AH-8-10 (1981) NDB No. 10161
PORK, CURED, PICKLE AND PIMENTO LOAF Page 196
Amount in 100 grams, edible portion Nutrients and units
PROXIMATE Water . .
Food energy
Vitamin A ■
g ' I kcal
\ kj . Protein (NX 6.25) g . Total lipid (fat) g . Carbohydrate, total g . Fiber g . Ash g ,
MINERALS: Calcium mg. Iron mg.
Magnesium mg. Phosphorus mg. Potassium mg. Sodium mg. Zinc mg.
Copper mg. Manganese mg.
VITAMINS: Ascorbic acid^. mg. Thiamin mg. Riboflavin mg. Niacin mg.
Pantothenic acid mg. Vitamin B5 mg. Folacin meg Vitamin B^2 "*(^g
(RE. \IU .
LIPIDS: Fatty acids:
Saturated, total g 4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol mg Phytosterols mg
AMINO ACIDS: Tryptophan g Threonine g isoleucine g Leucine« g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
1.18
7.85
37
0.116 0.521 0.490 0.948 0.895 0.254 0.118 0.438 0.390 0.556 0.665 0.343
669 021 915 768 836
Standard Number of samples
57.09 0.382 262
1,098 11.51 0.242 21.11 1.196 5.88
4.42 0.128
95 6.423 1.02 0.108
18 0.654 140 9.781 340 13.553
1,389 47.968 1.40 0.086 0.125 0.032 0.029 0.005
13.5 1.470 0.293 0.014 0.254 0.009 2.054 0.055 0.793 0.017 0.19 0.004
0.060
5.618
15
15 15
15 15 6 6 6 6 6 6 5
15 15 15 15 3
15
15
Amount in edible portion of osmrnon measures of food
Apiproximate measure and weight 2 slices 1 slice or = 56.7 g 1 oz = 28.35 j: p
32 .37 149 622
e; .52 11 .97
3 .33
2 .50
54 0 .58
10 79
193 787
0^ .79 0 071 0 016
7 6 0 166 0 144 1 165 0 450 0. 11
0.67
4.45
21
0.567
16.18 74
311 3.26 5.99 1.67
1.25
27 0, 5
40 96
394 0. 0. 0.
29
40 035 008
3.8 0.083 0.072 0.582 0.225 0.05
0.33
2.23
0.07 0.042 6 0.04 0.02 0.04 0.029 6 0.02 0.01 0.33 0.040 6 0.19 0.09 4.69 0.280 6 2.66 1.33 2.71 0.157 6 1.54 0.77 9.60 5.44 2.72 0.79 0.088 6 0.45 0.23 8.81 0.514 6 4.99 2.50
2.57 1.46 0.73 2.31 0.148 6 1.31 0.65 0.27 0.030 6 0.15 0.08
10
1 0.066 0.033 1 0.295 0.148 1 0.278 0.139 1 0.538 0.269 1 0.507 0.254 1 0.144 0.072 1 0.067 0.033 1 0.248 0.124 1 0.221 0.111 1 0.315 0.158 1 0.377 0.189 1 0.194 0.097 1 0.379 0.190 1 0.579 0.289 1 1..086 0.543 1 0,.435 0.218 1 0o474 0.237 1 0.,321 0.161
Amount in edible portion of 1 pound of food as purchased
Refuse:0
258.95 1 ,190 4 ,978
52.19 95.77 26.66
20.04
429 4.62
81 635
1 ,543 6 »298
6.35 0.567 0.132
61.1 1.329 1.152 9.317 3.597 0.87
5.33
35.61
0.32 0.19 1.51
21.28 12.31 43.54 3.60
39.94
11.67 10.46 1.21
167
0.526 2.363 2.223 4.300 4.060 1.152 0.535 1.987 1.769 2.522 3.016 1.556 3.035 4.631 8.686 3.484 3.792 2.572
^ Weight applies to slice, which is 4 by 4 by 3/32 in. ^ Values based on data for products containing added ascorbic acid or sodium ascorbate. Some products may not contain added
ascorbic acid or sodium ascorbate and their ascorbic acid content would be negligible; refer to ingredient listing on label.
AH-8-10 (1981) NDB No. 10162
PORK, CURED, POLISH SAUSAGE, Unheated or reheated Page 197
Nutrients and units
Amount in 100 grams, edible portion Amount in edible portion of common measures of food
Approximate measure and weight 1 oz
= 28.35 g F
1 sausage = 227 g^
Amount in edible portion of 1 pound of food as purchased
Refute: 0
PROXIMATE: Water. . .
Food energy •• • •
Protein (NX 6.25). Total lipid (fat) . . . Carbohydrate, total , Fiber Ash
MINERALS: Calcium Iron Magnesium . . . . Phosphorus . . . . Potassium Sodium Zinc Copper Manganese
VITAMINS: Ascorbic acid. . . , Thiamin Riboflavin Niacin Pantothenic acid. . . Vitamin Bg . . . . Folacin Vitamin B^2 • • • •
Vitamin A
LiPIDS: Fatty acids:
Saturated, total.... 4:0. . . . . 6:0 8:0
10:0 12:0 14:0. 16:0 18:0
Monounsaturated, total. 16:1 18:1 20:1 22:1
Polyunsaturated, total . 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol Phytosterols
AMINO ACIDS: Tryptophan Threonine Isoleucine Leucinc' Lysine Methionine Cystine Phenylalanine Tyrosine Valine Arginine Histidine Alanine Aspartic acid Glutamicacid Glycine Proline Serine
g ' {kcal
kj g
mg mg mg mg mg mcg mcg
ÍRE. t/t/.
g g mg mg
g g g g g g g g g g g g g g g g g g
53.15 326
,362 14.10 28.72 1.63 0.00 2.40
12 1.44
14 136 237 876
1. 0.
93 093
0.049
1.0 0.502 0.148 3.443 0.450 0.19
0.98
10.33
0.07 0.07 0.40 6.40 3.38
13.52 0.95
12.58
3.08 2.79 0.29
70
0.138 0.591 0.611 1.076 1.110 0.379 0.157 0.539 0.444 0.679 0.925 0.444 0.902 1.293 2.117 0.992 0.712 0.584
0.246
0.251 0.362
0.063
843 051 601 544
12.054 63.285 0.021 0.006 0.002
0.027 0.012 0.088 0.021 0.012
0.030
0.034 0.050 0.053 0.113 0.085
0.021 0.269
0.063 0.015
2.187
12.07 74
309 3.20 6.52 0.37 0.00 0.54
3 0.33 3
31 54
199 0.44 0.021 0.011
0.2 0.114 0.034 0.782 0.102 0.04
0.22
2.34
0.02 0.02 0.09 1.45 0.77 3.07 0.21 2.85
0.70 0.63 0.07
16
15.07 92 386
4.00 8.14 0.46 0.00 0.68
.41 3 0. 4
39 67
248 0.55 0.026 0.014
0.3 0.142 0.042 0.976 0.128 0.05
0.28
2.93
0 02 0 02 0 11 1 .82 0 96 3 .83 0 27 3 .57
0 .87 0 .79 0 .08
20
0.031 0.039 0.134 0.168 0.139 0.173 0.244 0.305 0.252 0.315 0.086 0.107 0.036 0.045 0.122 0.153 0.101 0.126 0.154 0.192 0.210 0.262 0.101 0.126 0.205 0.256 0.294 0.367 0.481 0.600 0.225 0.281 0.162 0.202 0.133 0.166
241.09 1 ,477 6 ,179
63.96 130.26
7.41 0.00
10.89
53 6.51
64 616
1 ,076 3 ,974
8.77 0.422 0.222
4.5 2.277 0.671
15.617 2.041 0.84
4.46
46.84
0.34 0.32 1.83
29.04 15.31 61.34 4.30
57.04
13.99 12.66 1.32
315
0.626 2.681 2.771 4.881 5.035 1.719 0.712 2.445 2.014 3.080 4.196 2.014 4.091 5.865 9.603 4.500 3.230 2.649
Weight applies to sausage, which is 10 in long, 1-1/4-in diam.
AH-8-10 (1981) NDB No. 10163
PORK. CURED, SALAMI. Dry or hard Page 198
Amount in 100 grams, edible portion Nutrients and units
Amount in edible portion of common measures of food
Amount in edible portion of 1 pound of food as purchased
PROXIMATE: Water . . . g •
kcal íkca y kj
Food energy
Protein (NX 6.25). . Total Mpid (fat) g Carbohydrate, total g Fiber g
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg Potassium mg Sodium mg
Zinc mg
Copper mg
Manganese mg VITAMINS:
Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg
Pantothenic acid mg Vitamin Bg mg
Folacin mcg
Vitamin 6^2 fncg [RE.
Vitamin A \IV .
LIPIDS: Fatty acids:
Saturated, total 4:0
• g
6:0 ... . g
8:0 . . . .
10:0. .
12:0
14:0 g
16:0
18:0 ■ g
Monounsaturated, total. . 16:1 .
■ g
18:1
20:1 .... g
22:1
Polyunsaturated, total . . 18:2. . .
■ g
18:3
18:4. . . .
20:4
20:5
22:5 g
22:6 . . Cholesterol .-
Phytosterols AMINO ACIDS:
Tryptophan
Threonine . .
. mg
. mg
• g
Isoleucine ....
Leucine« .... g Lysine • g Methionine
Cystine . g ■ g
Phenylalanine
Tyrosine . g • g
Valine • g Arginine . g Histidine g Alanine . g Asparticacid
Glutamicacid Glycine
. g
. g
. g Proline . g Serine . g
36.18 407
1,702 22.58 33.72 1.60 0.00 5.92
13 1.30
22 229
2,260 4.20 0.160 0.070
0.930 0.330 5.600
0.55
2.80
11.89
0 .52 7 .64 3 .56
16 .00 1 22
14 67
3 74 3 27 0 28
0.16
Standard error
Number of samples
0.801
0.092 0.554
0.211
Approximate measure and weight Refuse: 0
1 Slice 1 pkg, net wt, = 10 g^ 4 oz = 113 g E P 2
3 .62 41
170 2 .26 3 .37 0 .16 0 .00 0 59
1 0 13 2
23
226 0 42 0 016 0 007
0. 093 0. 033 0. 560
0.06
0.28
1.19
0.02
4 .09 46
192 2 .55 3 .81 0 .18 0 .00 0 .67
1 0 .15 2
26
255 0 47 0 018 0 008
0 105 0. 037 0. 633
0.06
0.32
1.34
1 0.05 0.06 1 0.76 0.86 1 0.36 0.40
1.60 1.81 1 0.12 0.14 1 1.47 1.66
0.37 0.42 1 0.33 0.37 1 0.03 0.03
0.02
Weight applies to slice, which is 3-1/8-in diam
0.253 0.025 0.029 1.012 0.101 0.114 1.084 0.108 0.122 1.625 0.163 0.184 1.878 0.188 0.212 0.470 0.047 0.053 0.289 0.029 0.033 0.940 0.094 0.106 0.686 0.069 0.078 1.120 0.112 0.127 1.373 0.137 0.155 0.614 0.061 0.069 1.336 0.134 0.151 2.095 0.210 0.237 3.829 0.383 0.433 1.553 0.155 0.175 1.336 0.134 0.151 0.903 0.090 0.102
-1/8-in diam. 1/16 in thick; 12 p( îr 4-oz pkg.
164.09 1,845 7,720
102.41 152.94
7. 0.
.28
.00 26.87
59 5.90
100 1,039
10,251 19.05 0.726 0.318
4.218 1.497
25.402
2.49
12.70
53.93
2.35 34.67 16.14 72.59 5.53
66.55
16.98 14.82 1.27
0.73
1.148 4.590 4.917 7.371 8.519 2.132 1.311 4.264 3.112 5.080 6.228 2.785 6.060 9.503
17.368 7.044 6.060 4.096
AH-8-10 (1981) NDB No. 10164
PORK. CURED. SALT PORK. Raw Page 199
Nutrients and units
PROXIMATE: Water g .
Food energy j ^
Protein (NX 6.25) g Toul lipid (fat) g
Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg
Magnesium mg
Phosphorus mg Potassium mg Sodium mg
Zinc mg
Copper mg
Manganese mg VITAMINS:
Ascorbic acid mg
Thiamin mg
Riboflavin mg Niacin mg Pantothenic acid mg
Vitamin B5 mg Folacin meg
Vitamin B^ 2^ ^cg
Vitamin A I ///
LIPIDS: Fatty acids:
Saturated, total g
4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g
16:1 g
18:1 g
20:1 g
22:1 g
Polyunsaturated, total . . . g
18:2 g
18:3 g 18:4 g
20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg
Phytosterols mg
AMI NO ACIDS: Tryptophan g
Threonine g Isoleucine g
Leucine« g
Lysine g Methionine g
Cystine g Phenylalanine g
Tyrosine g Valine g Arginine g
Histidine g
Alanine g
Asparticacid g Glutamicacid g
Glycine g Proline g
Serine g
Andount in 100 grams, edible portion Amount in edible portion of common measures of food
Amount 1 pound
RefuserO
in edible portion of of food as purchased
Standard Number of Approximate measure and weiQht
Mean error samples 1 OZ
= 28.35 g 8 oz
= 227 g G
11.00 2.994 2 3.12 24.97 49.90 748 212 1 ,697 3 ,391
3.128 887 7 ,101 14 190 5.05 1.150 2 1.43 11.46 22.91
80.50 4.500 2 22.82 182.74 365.15 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 3.65 0.150 2 1.03 8.29 16.56
6 2 13 26 0.44 0.12 0.99 1.98 7 2 15 30
52 15 118 237 66 9.504 2 19 149 297
1,424 400.681 3 404 3 ,232 6 459 0.90 0.26 2.04 4.08 0.050 0.014 0.114 0.227 0.005 0.001 0.011 0.023
0.215 0.061 0.488 0.975 0.061 0.017 0.138 0.277 1.620 0.459 3.677 7.348 0.205 0.058 0.465 0.930 0.08 0.02 0.19 0.37 1 0 2 5 0.29 0.08 0.66 1.32 0 0 0 0 0 0 0 0
29.38
0.16 1.05
17.67 10.33 37.94 2.50
34.93
9.40 8.63 0.65
0.08
86
0.017 0.166 0.133 0.353 0.419 0.075 0.044 0.189 0.082 0.242 0.522 0.057
8.33 66.68
0.05 0.37 0.30 2.38 5.01 40.10 2.93 23.44 0.76 86.12 0.71 5.68 9.90 79.29
2.67 21.34 2.45 19.59 0.18 1.46
0.02
25
0.18
196
0.005 0.039 0.047 0.377 0.038 0.302 0.100 0.801 0.119 0.951 0.021 0.170 0.012 0.100 0.054 0.429 0.023 0.186 0.069 0.549 0.148 1.185 0.016 0.129
133.25
0 .73 4 76
80 .14 46 84
172 09 11 34
158 44
42 64 39 .15
2 93
0.37
392
0.077 0.753 0.603 1.601 1.901 0.340 0.200 0.857 0.372 1.098 2.368 0.259
Imputed values.
AH-8-10 (1981) NDB No. 10165
PORK, CURED, SEPARABLE FAT (from ham and arm picnic), Unheated Page 200
Product is ful.ly cooked as purchased.
Nutrients and units Amount in 100 grams, edible portion
Standard error
r of samples
Amount in edible portion of common measures of food
Approximate measure and weight "i ri7 1 n-, 3 oz
= 85 g 1 oz
28.35 g — F
Amount in edible portion of 1 pound of food as pwchated
Refuse:0
PROXIMATE: Water g .
Food energy t .
Protein (NX 6.25) g . Total lipid (fat) g .
Carbohydrate, total g . Fiber g . Ash g .
MINERALS: Calcium mg.
Iron mg. Magnesium mg.
Phosphorus mg. Potassium mg. Sodium mg.
Zinc mg.
Copper mg.
Manganese mg. VITAMINS:
Ascorbic acid mg.
Thiamin mg.
Riboflavin mg.
Niacin mg.
Pantothenic acid mg. Vitamin B5 mg. Folacin meg
Vitamin B^ 2^ "'^g
Vitamin A 1/#/
LIPIDS: Fatty acids.
Saturated, total g 4:0 g
6:0. ....... . g
8:0 g
10:0 g
12:0 g 14:0 g
16:0. g 18:0 g
Monounsaturated, total. . . g
16:1 g
18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g
18:3 g 18:4 g
20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg
Phytosterols mg
AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g
Leucine« g Lysine g Methionine g
Cystine g Phenylalanine g Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Asparticacid g
Glutamicacid g Glycine g Proline g
Ser'fre g
31.06 579
,421 5.68
61.41 0.09 0.00 1.77
.39 5 0. 6
98 105 505
0.80 0.044 0.005
.241
.068
.820
.230
.03
.33
22.52
0.11 0.82
13.99 7.47
29.47 1.81
27.26
6.53 5.73 0.63
0.13
68
018 187 150 396 470 084
0.050 0.212 0.092 0.271 0.586 0.064
0.594
0.099 0.674
0.055
96
106 97
96
26.40 492
2,057 4.83
52.20 0.08 0.00 1.50
33
83 89
430 0.68 0.037 0.004
0.205 0.058 1.547 0.196 0.02 1 0.28 0 0
19.14
0.11
58
8.80 164 686
1.61 17.41 0.03 0.00 0.50
1 0. 2
28 30
143 0. 0.
11
23 012
0.001
0.068 0.019 0.516 0.065 0.01 0 0.09 0 0
6.38
0.10 0.03 0.69 0.23
11.89 3.97 6.35 2.12
25.05 8.36 1.54 0.51
23.17 7.73
5.55 1.85 4.87 1.62 0.54 0.18
0.04
19
0.015 0.005 0.159 0.053 0.128 0.043 0.337 0.112 0.400 0.133 0.071 0.024 0.043 0.014 0.180 0.060 0.078 0.026 0.230 0.077 0.498 0.166 0.054 0.018
140.87 2,624
10,980 25.76 278.56
0.41 0.00 8.01
.75 23 1.
27 445 476 ,292
3.61 0.200 0.023
1.093 0.308 8.256
043 11
48
102.16
0.51 3.71
63.45 33.86
133.68 8.22
123.64
29.62 26.00 2.86
0.61
310
0.082 0.848 0.680 1.796 2.132 0.381 0.227 0.962 0.417 1.229 2.658 0.290
1 Imputed values.
AH-8-10 (1981) NDB No. 10166
PORK, CURED, SEPARABLE FAT (from ham and arm picnic). Roasted Page 201
Product is fully cooked as purchased.
Nutrients and units
PROXIMATE: Water . . .
Food energy
g • ¡kcal
y kj Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin Bg mg Folacin meg
Vitamin B^ 2^- • • ^'^g ÍRE.
Vitamin A \W . LIPIDS:
Fatty acids: Saturated, total g
4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine> g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
Amount in 100 grams, edible portion Amount
1 pound
Refuse: 0
in edible portion of of food at purchased
Standard Number of Approximate measure and weight
Mean error samples 3 oz = 85 g^
1 OZ = 28.35 g
F
28.89 0 .793 63 24.56 8.19 131.05 591 502 167 2 .679
2,471 2.100 701 11 ,209 7.64 0 .167 63 6.49 2.17 34.66
61.86 0 .902 63 52.58 17.54 280.60 0.00 0.00 0.00 0.00 0.00 0.00 0.00 0.00 1.68 0 .054 48 1.43 0.48 7.62
8 7 2 38 0.61 0.52 0.17 2.75 9 8 3 42
160 136 45 724 164 139 46 743 624 530 177 2 ,829
1.31 1.11 0.37 5.94 0.069 0.059 0.020 0.313 0.007 0.006 0.002 0.032
0.287 0.244 0.081 1.302 0.091 0.077 0.026 0.413 2.228 1.894 0.632 10.106 0.293 0.249 0.083 1.329 0.03 0.03 0.01 0.15 2 1 0 8 0.42 0.35 0.12 1.89 0 0 0 0 0 0 0 0
22.69
0.11 0.82
14.09 7.52
29.69 1.83
27.46
6.58 5.77 0.64
0.14
86
0.025 0.251 0.201 0.534 0.633 0.113 0.067 0.286 0.124 0.365 0.789 0.086
19.28 6.43
0.10 0.03 0.70 0.23
11.98 3.99 6.39 2.13
25.23 8.42 1.55 0.52
23.34 7.78
5.59 1.87 4.91 1.64 0.54 0.18
0.12
73
0.04
24
0.021 0.007 0.213 0.071 0.171 0.057 0.454 0.151 0.538 0.179 0.096 0.032 0.057 0.019 0.243 0.081 0.105 0.035 0.310 0.103 0.671 0.224 0.073 0.024
102.90
0.52 3.73
63.91 34.11
134.66 8.28
124.54
29.84 26.19 2.88
0.62
391
0.113 1.139 0.912 2.422 2.871 0.513 0.304 1.297 0.562 1.656 3.579 0.390
^ Yield from 4.8 oz (136 g) unheated product. ^ Imputed values.
AH-8-10 (1981) NDB No. 10167
PORK, CURED, SHOULDER, ARM PICNIC. SEPARABLE LEAN AND FAT, Roasted Page 202
Product is fully cooked as purchased.
Nutrients and units
Amount in 100 grams, edible portion
Standard error
C —
Number of samples
AiTK>unt in edible portion of common measures of food
Approximate measure and weight
3 oz = 85 g^ 1 c = 140 g — IE F
Amount in edible portion of 1 pound of food as purchased
Refuse:Bone and skin 27%
Food energy
PROXIMATE: Water g .
tkcal \ kj .
Protein (NX 6.25) g . Total lipid (fat) g . Carbohydrate, total g . Fiber g . Ash g .
MINERALS: Calcium mg. Iron mg.
Magnesium mg.
Phosphorus mg. Potassium mg. Sodium mg.
Zinc mg.. Copper mg.
Manganese mg.
VITAMINS: Ascorbic acid mg.
Thiamin mg.
Riboflavin mg.
Niacin mg. Pantothenic acid mg.
Vitamin Bg mg. Folacin meg
Vitamin 8^2 ^cg
i"^- Vitamin A • \W.
LIPIDS: Fatty acids:
Saturated, total.... 4:0
6:0 8:0
10:0 . 12:0
14:0
16:0
18:0
Monounsaturated, total.
16:1
18:1
20:1
22:1
Polyunsaturated, total . 18:2
18:3 18:4
20:4
20:5
22:5 22:6
Cholesterol mg Phytosterols mg
AMI NO ACIDS: Tryptophan g
Threonine g Isoleucine g
Leucine- g Lysine g Methionine g Cystine g Phenylalanine g
Tyrosine g Valine g Arginine g
HIstidine g
Alanine g
Aspartic acid g
Glutamic acid g Glycine g Proline g
Serine g
54.73 280
,171 20.43 21.35 0.00 0.00 3.51
10 0.
14 221 258
1,072 2. 0. 0.
95
51 113 024
0.612 0.190 4.127 0.559 0.28 3 0.93 0 0
7.67
0.03 0.05 0.28 4.78 2.50
10.14 0.67 9.35
2.32 1.98 0.22
0.10
58
0.227 0.885 0.861 1.602 1.728 0.516 0.294 0.871 0.637 0.894 1.403 0.683 1.088 1.746 3.005 0.958 0.787 0.755
46.52 238 995 17.36 18.15 0.00 0.00 2.99
9 0,
12 188 220 912
2, (D, 0,
14 096 020
0.520 0.162 3.508 0.475 0.24 3 0.79 0 0
6.52
0.09
49
76.62 392
1,639 28.60 29.89 0 0
00 00
4.92
14 1.
20 309 362 ,501
3. 0, 0.
33
52 158 034
0.857 0.266 5.778 0.783 0.39 5 1.30 0 0
10.73
0.02 0.04 0.04 0.06 0.24 0.39 4.06 6.69 2.12 3.50 8.62 14.19 0.57 0.94 7.95 13.10
1.97 3.24 1.68 2.77 0.19 0.31
0.14
82
0.193 0.318 0.752 1.239 0.732 1.205 1.362 2.243 1.469 2.419 0.439 0.722 0.250 0.412 0.740 1.219 0.541 0.892 0.760 1.252 1.193 1.964 0.581 0.956 0.925 1.523 1.484 2.444 2.554 4.207 0.814 1.341 0.669 1.102 0.642 1.057
181.21 926
3,876 67.63 70.68 0.00 0.00
11.63
.16 34 3.
48 732 856 ,551
8.32 0.374 0.079
2.026 0.629
13.664 1.851 0.93
11 3.07 0 0
25.38
0.09 0.15 0.93 15.82 8.27
33.56 2.23
30.97
7.67 6.55 0.74
0.34
193
0.752 2.930 2.851
.304
.721
.708
.973
.884
.109 2.960 4.645 2.261
.602
.781
.950
.172
.606
.500
^ Yield from 5.4 oz (153 g) unheated product with refuse.
AH-8-10 (1981) NDB No. 10168
PORK, CURED, SHOULDER. ARM PICNIC, SEPARABLE LEAN ONLY, Roasted Page 203
Product is fully cooked as purchased.
Nutrients and units
Amount in 100 grams, edible portion
Mean
— B —
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight
3 oz 85 g^ 1 c = 140 g
— E F
Amount in edible portion of 1 pound of food as purchased
Refuse:Bone and skin 27%, separable fat 19%
PROXIMATE: Water . . .
Food energy • • •
Protein (N X6.25)
■ ■ g ■ f kcal
' y kj
■ ■ g Total lipid (fat) g Carbohydrate, total g Fiber g , Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg Pantothenic acid mg Vitamin B5 mg
. . meg
. . meg IRE.
Folacin
Vitamin 8^2 ■
Vitamin A ■ \IU . LIPIDS:
Fatty acids: ^ Saturated, total g
4:0 g 6:0 g 8:0 g
10:0 g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMINO ACIDS: ^ Tryptophan g
Threonine g Isoleucine g Leucinc' g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g
Alanine g Aspartic acid g Glutamic acid g Glycine g Proline g Serine g
63.86 170 711 24.94
7.04 0.00 0.00 4.16
11 1.08
16 243 292
1,231 2. 0. 0.
94 128 030
0.727 0.226 4.798 0.654 0.37 4 1.11 0 0
2.36
0.03 0.02 0.09 1.49 0.72 3.23 0.27 2.96
0.81 0.64 0.08
0.09
48
0.299 1.109 1.094 1.980 2.115 0.659 0.375 1.078 0.818 1.082 1.620 0.894 1.473 2.363 4.067 1.297 1.066 1.022
0.647
0.356 0.297
0.005 0.003 0.002 0.021 0.011
0.007 0.042
0.016 0.007
0.004
30 28
109 109 109
109 109
109 36
25
54.28 145 605 21.20 5 0
98 00
0.00 3.54
9 0.91
14 206 248 ,046
2. 0. 0.
50 109 026
0.618 0.192 4.078 0.556 0.32 3 0.94 0 0
2.01
0.02 0.02 0.08 1.27 0.62 2.75 0.23 2.52
0.69 0.54 0.07
0.08
41
89.40 238 '996 34.92 9.86 0.00 0.00 5.82
15 1.51
23 340 409
1,723 4.12 0.179 0.042
018 316 717 916 52
55
3.31
0.04 0.03 0.13 2.09 1.01 4.53 0.37 4.14
1.14 0.89 0.11
0.13
68
2 0.254 0.419 10 0.943 1.553 10 0.930 1.532 10 1.683 2.772 10 1.798 2.961 10 0.560 0.923 2 0.319 0.525
10 0.916 1.509 10 0.695 1.145 10 0.920 1.515 10 1.377 2.268 10 0.760 1.252 10 1.252 2.062 10 2.009 3.308 10 3.457 5.694 10 1.102 1.816 10 0.906 1.492 10 0.869 1.431
156. 38 416
1,742 61. 09 17. 24 0. 00 0. 00
10 19
27 2 63
40 595 715
3,015 7 20 0 313 0 073
1 780 0 553
11 750 1 .602 0 .91
10 2 .71 0 0
5.7£
0.07 0.05 0.22 3.65 1.77 7.92 0.65 7.25
1.99 1.56 0.19
0.22
118
0.732 2.716 2.679 4.849 5.180 1.614 0.918
640 003 650 967 189 607
5.787 9.960 3.176 2.611 2.503
^ Yield from 7.3 oz (207 g) unheated product with refuse. ^ Values based on data for canned and uncanned cured pork. ^ Values based on data for unheated and reheated arm picnics and hams.
AH-8-10 (1981) NDB No. 10169
PORK, CURED. SHOULDER. BLADE ROLL, SEPARABLE LEAN AND FAT, Unheated Page 204
Product is fully cooked as purchased.
Nutrients and units Amount in 100 grams, edible portion
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight 4 oz 1 oz
= 113 g = 28.35 g — E F
Amount in edible portion of 1 pound of food as purchased
Refute:0
PROXIMATE: Water g .
Food energy {
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg
Iron mg
Vitamin A ■
Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg
VITAMINS: Ascorbic acid mg Thiamin mg Riboflavin mg Niacin mg
Pantothenic acid mg Vitamin Bg mg Folacin meg
Vitamin B^ 2 ^cg IRE. \lU .
LIPIDS: Fatty acids:
Saturated, total g 4:0 6:0 8:0
10:0 12:0 14:0 16:0 18:0
Monounsaturated, total 16:1 18:1 20:1 22:1
Polyunsaturated, total 18:2 18:3 18:4 20:4 20:5 22:5 22:6
Cholesterol mg Phytosterols mg
AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine g Lysine g Methionine g Cystine .......... g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Aspartícacid g Glutamícacid g Glycine g Proline g Serine g
59.13 269
1.124 16.47 21.98 0.00 0.00 3.85
7 0.82
13 199 295
1,250 2.35 0.090 0.033
0.3 0.540 0.220 2.720 0.710 0.26 3 1.30 0 0
7.95
0.04 0.03 0.27
.76
.86 ,78 .73
9.05
2.34 2.02 0.32
53
0.198 0.733 0.722 1.307 1.397 0.435 0.248 0.712 0.540 0.714 1.070 0.590 0.973 1.561 2.686 0.857 0.704 0.675
0.837
0.484 1.610
0.410
0. 0, 6.
31,
105 410 056 145
190.854 0.095 0.005
0.250 0.050 0.010 0.150 0.078 0.020
0.185
0.014 0.009 0.065 0.571 0.253
0.164 1.049
0.178 0.065
4.205
26
26 6
6.68 30
127 1.86 2.48 0.00 0.00 0.44
1 0.09 1
22 33
141 0.27 0.010 0.004
0.0 0.061 0.025 0.307 0.080
.03
15
0.90
0.00 0.00 0.03
54 32 11 08 02
0.26 0.23 0.04
16.76 76
319 4.67 6.23 0.00 0.00 1.09
2 0.23 4
56 84
354 0.67 0.026 0.009
0.1 0.153 0.062 0.771 .201 .07
37
2.25
0.01 0.01 0.08 1.35 0.81 2.77 0.21 2.57
0.66 0.57 0.09
15
0.022 0.056 0.083 0.208 0.082 0.205 0.148 0.371 0.158 0.396 0.049 0.123 0.028 0.070 0.080 0.202 0.061 0.153 0.081 0.202 0.121 0.303 0.067 0.167 0.110 0.276 0.176 0.443 0.304 0.761 0.097 0.243 0.080 0.200 0.076 0.191
268.20 1.218 5.098
74.72 99.70 0.00 0.00
17.46
32 3.72
59 903
1.340 5.671
10.66 0.408 0.150
1.1 2.449 0.998
12.338 3.221 1.18
15 5. 0 0
90
36.07
0.17 0.13 1.23
21.59 12.96 44.37 3.31
41.06
10.62 9.18 1.44
240
0.898 3.325 3.275 5.929 6.337 1.973 1.125 3.230 2.449 3.239 4.854 2.6715 4.414 7.081
12.184 3.887 3.19^3 3.062
AH-8-10 (1981) NDB No. 10170
PORK. CURED. SHOULDER. BLADE ROLL. SEPARABLE LEAN AND FAT, Roasted Page 205
Product is fully cooked as purchased.
Nutrients and units
Amount in 100 grams, edible portion
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight
3 oz 13.26 oz = 85 g^ = 376 g^ — E F
Amount in edible portion of 1 pound of food as purchased
Refuse:0
PROXIMATE: Water g .
i kcal Food energy • • • i . .
Protein (NX 6.25) g Total lipid (fat) g Carbohydrate, total g Fiber g Ash g
MINERALS: Calcium mg Iron mg Magnesium mg Phosphorus mg Potassium mg Sodium mg Zinc mg Copper mg Manganese mg.
VITAMINS: Ascorbic acid mg. Thiamin mg. Riboflavin mg. Niacin mg. Pantothenic acid mg. Vitamin Bg mg. Folacin meg
Vitamin 8^2 '"'^^ ÍRE.
Vitamin A ■ \W .
LIPIDS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0. g 12:0 g 14:0 g 16:0 g 18:0 g
Monounsaturated, total. . . g 16:1 g 18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g 18:2 g 18:3 g 18:4 g 20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg Phytosterols mg
AMI NO ACIDS: Tryptophan g Threonine g Isoleucine g Leucine« g Lysine g Methionine g Cystine g Phenylalanine g Tyrosine g Valine g Arginine g Histidine g Alanine g Asparticacid g Glutamicacid g Glycine g Proline g Serine g
56.18 287
1,201 17.28 23.48 0.37 0.00 2.70
.89 7 0.
13 156 194 973
2.45 0.076 0.023
3.2 0.460 0.285 2.377 0.770 0.21
05
8.38
0.05 0.04 0.25 5.12 2.93
11.03 0.88
10.15
2.51 2.15 0.36
67
0.207 0.768 0.757 1.371 1.465 0.456 0.260 0.746 0.567 0.749 1.122 0.619 1.020 1.636 2.817 0.898 0.738 0.708
1.026
0.435 1.223
0.147
075 854
22.754 9.077
30.346 0.119 0.012 0.002
0.872 0.016 0.027 0.143
0.006
0.182
0.009 0.004 0.034 0.348 0.180
0.065 0.748
0.217 0.069
2.561
47.75 244 ,021
14.69 19.95 0.32 0.00 2.30
6 0.75
11 132 165 827
2.08 0.065 0.020
2.7 0.391 0.242 2.020 0.655 0.18 3 0.89 0 0
7.12
0.04 0.03 0.21 4.35 2.49 9.37 0.75 8.62
2.13 1.83 0.30
57
211.22 1,079 4,514
64.97 88.27 1.40 0.00
10.15
26 3,
48 585 729
3,657 9, 0 0,
34
21 286 086
11.9 1.730 1.072 8.938 2.895 0.80
12 3.93 0 0
31.49
0.18 0.13 0.92
19.24 11.02 41.47 3.32
38.15
9.43 8.09 1.33
251
0.176 0.778 0.653 2.888 0.643 2.846 1.165 5.155 1.245 5.508 0.388 1.715 0.221 0.978 0.634 2.805 0.482 2.132 0.637 2.816 0.954 4.219 0.526 2.327 0.867 3.835 1.391 6.151 2.394 10.592 0.763 3.376 0.627 2.775 0.602 2.662
254.81 1,302 5,446
78.37 106.48
1.69 0.00
12.25
32 4.02
58 705 879
4,411 11.11 0 0
345 104
14.4 2.087 1.293
10.782 3.493 ,96
74
0 14 4 0 0
37.99
0.22 0.16 1.11
23.22 13.29 50.03 4.01
46.02
11.37 9.76 1.61
303
0.939 3.484 3.434 6.219 6.645 2.068 1.179 3.384
.572
.397
.089
.808
.627
.421 12.778 4.073 3.348 3.211
^ Yield from 3.6 oz (102 g) unheated product. ^ Yield from 1 lb unheated product.
AH-8-10 (1981) NDB No. 10171
PORK, CURED, SMOKED LINK SAUSAGE, Grilled Page 206
Nutrients and units Amount in 100 grams, edible portion
Mean
— B —
Standard error
Number of samples
Amount in edible portion of common measures of food
Approximate measure and weight
1 link 1 little link = 68 g^ = 16 g^ E F
Amount in edible portion of 1 pound of food as purchased
Refuse: 0
PROXIMATE: Water . . .
fkcal
■ t kj
■ g
Food energy
Protein (NX 6.25). . Total lipid (fat) ....
Carbohydrate, total g
Fiber g ,
Ash g
MINERALS: Calcium mg
Iron mg
Magnesium mg
Phosphorus mg
Potassium mg
Sodium mg
Zinc mg
Copper mg
Manganese mg
VITAMINS:
Ascorbic acid mg
Thiamin mg
Riboflavin mg
Niacin mg Pantothenic acid mg
Vitamin B5 mg Folacin meg
Vitamin 8^2 ^<^g
Vitamin A I
LIRIOS: Fatty acids:
Saturated, total g 4:0 g 6:0 g 8:0 g
10:0 g
12:0 g
14:0 g
16:0 g 18:0 g
Monounsaturated, total. . . g
16:1 g
18:1 g 20:1 g 22:1 g
Polyunsaturated, total . . . g
18:2 g
18:3 g
18:4 g
20:4 g 20:5 g 22:5 g 22:6 g
Cholesterol mg
Phytosterols mg
AMINO AGIOS: Tryptophan g
Threonine g Isoleucine g
Leucine g Lysine g
Methionine g
Cystine g Phenylalanine g
Tyrosine g
Valine g Arginine g
Histidine g
Alanine g
Aspartic acid g
Glutamicacid g Glycine g
Proline g
Serine g
39.27 389
1,628 22.17 31.75 2.10 0.00 4.72
.16 30
1. 19
162 336
,500 2.82 0.072
1.8 0.700 0.257 4.532 0.780 0.35
1.63
11.32
0.04 0.04 0.40 7.07 3.76
14.64 1.01
13.63
3.76 3.39 0.37
68
0.216 0.929 0.951 1.692 1.745 0.596 0.248 0.848 0.699 1.068 1.454 0.699 1.419 2.032 3.327 1.561 1.121 0.919
1.600
0.806 1.404
0.101
3.010 0.180 1.621
15.277 17.261 96.609 0.285 0.011
1.276 0.018 0.015 0.365
0.018
0.081
0.020 0.020 0.026 0.333 0.237
085 604
0.164 0.053
8.614
26 70 265
1,107 15 07 21 59 1 43 0 00 3 21
20 0 79
13 110 228
1,020 1 92 0 049
1 2 0 476 0 175 3 082 0 530 0 24
1.11
7.70
0.03 0.03 0.27 4.81 2.56 9.95 0.69 9.27
2.55 2.30 0.25
46
0 147 0 632 0 647 1 151 1 187 0 405 0 169 0 577 0 475 0 726 0 989 0 475 0 965 1 382 2 262 1 061 0 762 0 625
6. 62
261 3. 5.
28
55 08
0.34 0.00 0.75
.19 5 0. 3
26 54
240 0.45 0.012
0.3 0.112 0.041 0.725 0.125 0.06
0.26
1.81
0.01 0.01 0.06 1.13 0.60 2.34 0.16 2.18
0.60 0.54 0.06
11
0 035 0 149 0 152 0 271 0 279 0 095 0 040 0 136 0 112 0 171 0 .233 0 112 0 227 0 325 0 532 0 2 50 0 179 0 147
178 12 1 ,765 7 ,386
100 55 144 02
9 52 0 00
21 40
134 5 28
85 733
1 ,524 6 ,804
12. 78 0.327
8.3 3.175 1.166
20.557 3.538 1.60
7.40
51.36
0.20 0.20 1.83
32.07 17.06 66.39 4.59
61.81
17.03 15.35 1.68
306
.980
.214
.314
.675
.915
.703 1.125 3.847 3.171 4.844 6.595 3.171 6.437 9.217
15.091 7.081 5.085 4.169
^ Weight applies to link, wh ch is 4 in long. Weight applies to link, which is 2 in long
1-1/8-in diam. 3/4-in diam.
AH-8-10 (1981) NDB No. 10172
TÍrU.S. GOVERNMENT PRINTING OFFICE : 19 83-381-227/2307